A few weeks ago, I went to a big pot luck dinner. As I was moving down the line, I came upon a beautiful dish of butternut squash.
It looked like the squash had been roasted with some onions and herbs, and later spinach and dried cranberries were added.
I scooped up a big serving, and spent the rest of the meal enjoying every bite. After everyone went through the line, I went up for seconds. Because it looked to healthy, most people evidently passed it up. Oh well 🙂
This weekend, I’ve tried to replicate the dish twice. Both times, I wasn’t able to get the caramelization like the dish I had at the pot luck, but I’m going to keep trying. I’ll have another chance on Thanksgiving. Although butternut squash is in the medium range on the glycemic index, it is rich in beta-carotene and potassium.
A friend of mine who was at the pot luck also enjoyed this dish. He went home and found the following recipe. I hope you’ll get the simple ingredients and try it yourself. If the squash browns up, let me know the temperature and the time you used by posting a comment.
Butternut Squash with Spinach and Dried Cranberries
2 20 oz packages of cleaned and diced butternut squash
2 red onions, peeled and chopped (about four cups)
3 tb olive oil
1 6 oz bag fresh spinach
3/4 cup Craisins (dried cranberries)
1 tb rosemary, finely chopped
Salt and Pepper to taste
Preheat oven to 350
Combine squash, onions and rosemary on large baking sheet; drizzle with oil. Season to taste with salt and pepper; toss lightly.
Roast for 55 min, until tender and brown. Toss squash mixture, spinach and craisins in a serving dish.