Monday, November 18, 2013
Butternut Squash with Spinach
I did not want to get out of bed this morning. For some reason I thought it was still Sunday and was entire confused by the 6AM alarm. It was a very nice weekend over here filled with raking leaves, Chipotle, errands, Starbucks, Almost Famous, dog walking, present wrapping, Vegan Café, reading… And I made one of my favorite dishes last night: Butternut Squash with Spinach. I was introduced to this recipe when my Dad made it for Thanksgiving a few years ago. It was my first experience with really liking squash. I didn’t grow up loving squash, but butternut squash is now one of my favorites.
Ok, I still feel half awake right now, so let me get on with the recipe before I ramble on. This recipe is courtesy of Wegmans.
You will need:
1 Butternut Squash, cut in 1-inch cubes
1 red onion, peeled and chopped
2 tbsp. olive oil
Salt and pepper to taste
2 cups (or however much you like) of spinach (or baby spinach)
¾ cup dried Cranberries
Preheat oven to 450 degrees. Toss squash and onions with olive oil in large bowl; season to taste with salt and pepper.
Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender and brown. Remove from oven.
Toss squash with spinach, and dried cranberries, and serve!
I would say that this recipe makes 4 healthy portions (probably 3 for me because I like a big bowl of it!). The best part is that I have leftovers which will be fantastic for lunches this week.
Does today feel like a Monday to you too?