Roasted Butternut Squash with Cranberries
The perfect, colorful veggie side dish.
Equipment
- Half-sheet roasting pan
- Parchment paper
Ingredients
- 1 butternut squash, peeled and diced to 1/2-inch cubes (about 1 1/2 lb total)
- 1-2 tbsp olive oil
- Salt and freshly-cracked pepper, to taste
- 1/4 cup dried cranberries
- 1 shallot, thinly sliced
- 2 cups fresh baby spinach
- Optional: Pumpkin seed oil, for drizzling
Instructions
- Preheat oven to 425. Line roasting pan with parchment paper. Place the cubed butternut squash on the pan and drizzle with 1-2 tbsp olive oil, tossing to coat. Season with salt and pepper. Roast for 20 minutes.
- After the squash has roasted for 20 minutes, remove tray from oven and add dried cranberries and sliced shallot, folding it in with the hot squash and spreading evenly on the tray. Return to oven and roast squash, cranberries and shallot for an additional 10 minutes.
- Turn off the oven. Remove tray from oven and add baby spinach, gently folding in so it is coated in olive oil and begins to wilt. Return tray to oven for 5 minutes to fully wilt spinach.
- Optional: drizzle with pumpkin seed oil before serving.