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.
1Medium SizedButternut 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
1Tablespoon Extra Virgin Olive Oil
3ClovesGarlicchopped
1Large Handful SpinachWashed, pat dry
1HandfulCraisins
11/2 cup Pumpkin Seeds
1To Taste Salt and Pepper
Instructions
Toss Butternut Squash with olive oil and black pepper. Roast on 425degrees until fork tender. While squash is cooking, wash greens, towel dry and cut into bite sizedpieces. Lay on bottom of serving bowl. When squash is done, put in bowl with greens. Add Craisins, seeds anddrizzle with olive oil. Adjust seasonings if needed. Toss and serve warm.You can also drizzle with maple syrup for a sweeter taste.
Notes
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