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Butternut Squash with Baby Spinach Recipe

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This recipe for Butternut Squash with Baby Spinach, by , is from The Nedostup Family Cookbook Project, 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!
Contributor:  
Contributor:  
Janet Boehm
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 ounces) Butternut Squash, cut in 1-inch cubes
2 red onions, peeled, chopped (about 4 cups)
3 Tablespoons Basting Oil
Salt and pepper to taste
1 Package (6 oz) Baby Spinach
3/4 cup Dried Cranberries
Directions:
Directions:
Preheat oven to 450 degrees. Toss squash, onions, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.

Roast, 25-30 min, until tender and browned. Add spinach and dried cranberries; toss to combine. Transfer to serving dish.
Number Of Servings:
Number Of Servings:
9 cups
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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