Roasted Butternut Squash with Spinach

By DairyFreeGina

*Dairy Free* *Vegan* *Gluten Free*

This is a great Fall dish! You can also use pumpkin instead of the butternut squash or a combo of the two. I always serve it on Thanksgiving. You can cube the squash a day or two ahead of time, put in a zip lock bag, and store in refrigerator overnight.

This dish is elegant enough to serve at a dinner party and easy enough to make for a weeknight meal.

Roasted Butternut Squash with Spinach

This is a great Fall dish! You can also use pumpkin instead of the butternut squash
or a combo of the two. I always serve it on Thanksgiving. You can cube the
squash a day or two ahead of time, put in a zip lock bag, and store in refrigerator
overnight.


Dairy Free Vegan Gluten Free
Prep Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Dairy Free, Gluten Free, Thanksgving, Vegan
Servings: 6
Author: DairyFreeGina

Ingredients

  • 1 Medium Sized Butternut Squash Cut into cubes.Wash and peel or cut away any
    brown spots or peel that doesn’t look good. It will be easier to cut if you put in
    microwave for a few minutes. Discard seeds

  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 Cloves Garlic chopped
  • 1 Large Handful Spinach Washed, pat dry
  • 1 Handful Craisins
  • 1 1/2 cup Pumpkin Seeds Pecans
  • 1 To Taste Salt and Pepper

Instructions

  • 1. Toss Butternut Squash with olive oil and black pepper. Roast on 425
    degrees until fork tender.
    2. While squash is cooking, wash greens, towel dry and cut into bite sized
    pieces. Lay on bottom of serving bowl.
    3. When squash is done, put in bowl with greens. Add Craisins, nuts and
    drizzle with olive oil. Adjust seasonings if needed. Toss and serve warm.
    You can also drizzle with maple syrup for a sweeter taste.

Notes

@DairyFreeGina  Please do not reproduce or reprint without written permission of DairyFreeGina 

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