Wednesday, January 26, 2011

Roasted Butternut Squash with Crasins, Red Onion and Spinach

You've seen that I eat a lot of sweets, right? Well... I have a few other tricks up my sleeve.
One of them? Vegetables! I love them. I love them with all my heart.
And this dish is simple. It has six ingredients, and it rules. Sweet, crunchy, tart and creamy. I think I described a sandwich that way yesterday? But it's true.
And there is THUNDERSNOW in Virginia. Yikes! So make this before the power goes out!

Roasted Butternut Squash
2 1/2 lbs butternut squash, cut into 1-inch cubes
4 cups red onions, peeled and chopped
2 tablespoons olive oil
Salt and pepper, to taste
6 ounces baby spinach
3/4 cup craisins

1. Preheat oven to 400 degrees F.
2. Combine squash and onions in large shallow pan.
3. Drizzle with oil. Season with salt and pepper. Toss lightly.
4. Roast for 45 minutes until tender and brown.
5. Add spinach and craisins last few minutes of cooking, toss.


Anonymous said...

I love veggies, too! This looks delicious... love all the colors!

Monet said...

What a great winter salad. Bring on the veggies! This looks like the perfect start to a dinner party that I'm having on Friday night. Thank you so much for sharing with me tonight...and thanks for all the sweetness you leave on my means so much to me!

Kristen said...

That sounds like such a wonderful dish. I love all of the goodies you combined in it.