TASTY TUESDAY

Butternut Squash with Baby Spinach and Cranberries

Since Thanksgiving is on Thursday, I found this dish very appropriate and the perfect side dish for the occasion. I found the recipe from Wegmans and knew I had to try it. Not only does it have beautiful presentation, but it tastes amazing. Win, win. You can't go wrong with this squash.

Ingredients

1, 3-4 pound butternut squash

1 large red onion

3 tablespoons olive oil

Salt and pepper to taste

1 1/2 cup chopped spinach

1/2 cup cranberries

Directions

Preheat oven to 450 degrees

Cut off both ends of the butternut squash and discard into trash

Rinse, peel with potato peeler, chop squash into half for easier cutting

Gut the seeds using a spoon

Chop the butternut squash into  1" cubes 

Chop the onion

Toss the butternut squash and onion into large mixing bowl using tongs

Add the olive oil and salt and pepper to taste

Mix well

Spread evenly on well greased pan or cookie sheet

Bake for 25-30 minutes until slightly brown and tender (I did 25)

Place in large mixing bowl and add chopped spinach and cranberries, toss together using tongs

Slowly scoop onto a beautiful shallow serving platter

Serve