Butternut Squash With Baby Spinach

READY IN: 1hr 10mins
Recipe by MsBindy

I am planning to make this for Thanksgiving. Sounds like a nice squash option. The recipe came from Wegmans. Update: Hi all.. This is my recipe....and it is yucky!! If I could rate my own recipe, I wouuld give it a 1*...yep, it's that bad!! Perhaps it could be salvaged with far less onions, and maybe using a nice sweet onion rather than red onions.

Top Review by Gandalf The White

I tasted this at my local Wegman's the week before Thanksgiving -- it was one of the featured recipes in their Nov 2009 "Menus" magagzine. Very nice flavor & texture. Not all the spinach was wilted, but it was at least warmed and the nuttiness of the squash contrasted nicely with the tartness of the cranberries (they didn't use craisins, but that substitution shouldn't alter the flavor/texture that much). Ms*Bindy, you're being too hard on yourself ... it really is quite good.

Ingredients Nutrition

  • 2 12 lbs butternut squash, cut into 1-inch cubes
  • 4 cups red onions, peeled and chopped
  • 3 tablespoons vegetable oil
  • salt and pepper, to taste
  • 6 ounces Baby Spinach
  • 34 cup craisins


  1. Preheat oven to 350 degrees F.
  2. Combine squash and onions in large shallow pan.
  3. Drizzle with oil. Season with salt and pepper. Toss lightly.
  4. Roast for 55 minutes until tender and brown.
  5. Add spinach and craisins, toss.

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