Author Notes
I love making roasted butternut squash and red onions with spinach and dried cranberries. One day I had some leftover quinoa and decided to add everything together. Delicious! —Anna Watson Carl
Ingredients
-
2 cups
peeled, cubed butternut squash
-
1
small red onion, halved and thinly sliced
-
2 tablespoons
olive oil
-
1/4 teaspoon
cayenne
-
salt and pepper to taste
-
6 ounces
baby spinach
-
1/2 cup
dried cranberries
-
1 cup
cooked quinoa
-
1/4 cup
toasted pine nuts (optional)
Directions
-
Preheat the oven to 425°F.
-
Arrange the butternut squash and onion on an aluminum foil-covered baking sheet and drizzle with 1 tablespoon olive oil. Season with the cayenne, salt, and pepper and toss to combine. Roast for 30 minutes or until tender and just beginning to brown.
-
Meanwhile, steam the spinach for 1-2 minutes until bright green and slightly wilted. Drain and squeeze out any excess water.
-
In a large bowl combine the squash, onion, spinach, dried cranberries, quinoa, and the remaining tablespoon of olive oil. Season with salt and pepper to taste. Serve warm or at room temperature. (This is also delicious with toasted pine nuts!)
See what other Food52ers are saying.