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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Oven Roasted Butternut Squash Recipe

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This recipe for Oven Roasted Butternut Squash is from Family and Friends-- "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large butternut squash, peeled and seeded
1 large pkg. pre-washed fresh baby spinach
1 1/2 c. medium dice red onion
1 c. chopped walnuts
1 c. dried cranberries (Ocean Spray Craisins©)
Extra Virgin Olive Oil
Salt and Pepper to taste
Directions:
Directions:
Preheat oven to 425º F.

Chop the peeled and seeded butternut squash into 1-inch cubes. Place squash and red onion onto a large sheet pan. Drizzle with a few tablespoons of extra virgin olive oil; salt and pepper to taste. Toss squash and onions to coat evenly with oil. Roast for 30 minutes, or until the squash is lightly caramelized and tender.

Over a low flame, toast walnuts in a dry non-stick pan for about 3-5 minutes. Keep the nuts moving in the pan so as not to burn them!

In a large bowl, toss together the fresh spinach, roasted vegetables, toasted walnuts and dried cranberries. Add salt and pepper to taste. Continue to toss until the spinach has wilted. Serve immediately.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This side dish is the perfect accompaniment to roasted chicken.

 

 

 

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