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.

Peppery Linguine with Spinach and Shrimp

This recipe was taken from Cooking Light. We didn't have any arugula so we went with baby spinach. We also didn't have any shaved fresh Romano cheese. We're cheapo's and use generic Parmesan (shhh...). We also used spinach linguine instead of regular white pasta. I took some pictures of the process but you can find the recipe here.

Fresh spinach, before we kill it, shrink it, and douse it in flavor.

The magical mixture of garlic, pepper, salt (basic is sometimes better).

Spinach and shrimps

Shrimp, spinach and linguine.

This recipe is good and relatively affordable because the recipe calls for  mostly kitchen staples. It didn't take long at all and it's quite healthy. It's definitely going in the recipe book.