Butternut Squash with Spinach
Servings: 8 people
Sweet and Savory, this dish checks all the boxes!
- 20 ounces butternut squash, peeled and cubed
- 5 ounces baby spinach
- 1 Tbsp olive oil
- 1 Tbsp Craisins "Low Sugar" variety
Preheat oven to 450º.
Peel and cube the squash, and rinse spinach.
Add spinach and craisins to a large bowl and stir to coat well.
Place squash cubes on a foil-lined sheet pan and roast for 25-30 minutes.
Remove pan from oven, add spinach, folding it into the squash. Sprinkle Craisins on top. Place pan back in oven for 5 minutes.
Remove, plate and enjoy!
Calories: 57kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 348mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9195IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg