Butternut Squash With Baby Spinach Food

ROASTED BUTTERNUT SQUASH WITH SPINACH AND CRANBERRIES

Roasted Butternut Squash with Spinach and Cranberries image

Roasted Butternut Squash tossed with spinach and cranberries is the absolute BEST and easiest side dish for every occasion.

Provided by Kellie

Time 35m

Number Of Ingredients 7

Ingredients

3 cups diced Butternut Squash
1 large red onion (chopped)
1 1/2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 1/2 cups fresh baby spinach
1/2 cup dried cranberries

Steps:

Preheat oven to 375 degrees.
In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
Spread the squash mixture in an even layer on a baking sheet.
Roast the squash for 25-30 minutes or until fork tender and golden.
Transfer the squash to a serving bowl and toss with the spinach and cranberries.
Serve immediately.

Nutrition Facts : Calories 103 kcal, Carbohydrate 18 g, Protein 1 g, Fat 3 g, Sodium 397 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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

Ingredients

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

CREAMED SPINACH STUFFED BUTTERNUT SQUASH

Creamed spinach stuffed butternut squash image

Cheesy creamed spinach stuffed into roasted butternut squash is a delicious, crowd pleasing side dish or vegetarian main.

Provided by Alida Ryder

Categories Dinner Side Dish

Time 1h20m

Number Of Ingredients 12

Ingredients

2 butternut squash (halved )
2 tsp salt
1 cup boiling water
1 onion (finely chopped)
2 garlic cloves (crushed )
750 g (1½lbs) baby spinach (washed )
2 tbsp flour
1 cup milk
½ cup cream
salt and pepper (to taste)
½ cup mozzarella cheese (grated )
4 tbsp grated Parmesan cheese

Steps:

Preheat the oven to 180°C/350°F.
Place the halved butternut squash into a deep roasting pan then season with the salt.
Pour the boiling water into the pan and cover with foil.
Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
Remove from the oven and serve.

Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 770 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving