Butternut Squash With Baby Spinach Recipes

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BUTTERNUT SQUASH WITH BABY SPINACH



Butternut Squash With Baby Spinach image

I am planning to make this for Thanksgiving. Sounds like a nice squash option. The recipe came from Wegmans. Update: Hi all.. This is my recipe....and it is yucky!! If I could rate my own recipe, I wouuld give it a 1*...yep, it's that bad!! Perhaps it could be salvaged with far less onions, and maybe using a nice sweet onion rather than red onions.

Provided by MsBindy

Categories     Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

2 1/2 lbs butternut squash, cut into 1-inch cubes
4 cups red onions, peeled and chopped
3 tablespoons vegetable oil
salt and pepper, to taste
6 ounces Baby Spinach
3/4 cup craisins

Steps:

  • Preheat oven to 350 degrees F.
  • Combine squash and onions in large shallow pan.
  • Drizzle with oil. Season with salt and pepper. Toss lightly.
  • Roast for 55 minutes until tender and brown.
  • Add spinach and craisins, toss.

Nutrition Facts : Calories 182.2, Fat 5.5, SaturatedFat 0.7, Sodium 25.2, Carbohydrate 34.8, Fiber 5.1, Sugar 13.9, Protein 2.8

ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®



Roasted Butternut Squash with Onions, Spinach, and Craisins® image

A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.

Provided by Marcia

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 6

Number Of Ingredients 6

1 butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup chopped pecans

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  • Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  • Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  • Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g

ROASTED BABY BUTTERNUT SQUASH



Roasted Baby Butternut Squash image

Baby butternut is super intense in flavor but much more tender. I find mine at our farmer's market. You'll love the way this recipe melds the sweet and savory.

Provided by Melissa Baldan

Categories     Vegetables

Number Of Ingredients 5

3 or 4 baby butternut squash
thyme, dried and ground, to taste
sage, dried, dried and ground, to taste
salt and pepper to taste
drizzle olive oil

Steps:

  • 1. Cut tops and bottom stem area of squash and half lengthwise
  • 2. Place in small 9x9 casserole skin side down.
  • 3. Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
  • 4. Bake at 375 for 45 minutes.
  • 5. Eat flesh out with a spoon (that's how I do it anyway!)

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