Prep 15 mins
Cook 55 mins
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.
- 2 1⁄2 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
- 3⁄4 cup craisins
- Preheat oven to 350 degrees F.
- Combine squash and onions in large shallow pan.
- Drizzle with oil. Season with salt and pepper. Toss lightly.
- Roast for 55 minutes until tender and brown.
- Add spinach and craisins, toss.
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.
This was wonderful. I added some red bell pepper as I didn't have a red onion. Roasting the squash really brought out the sweetness. I made this for the veggie at my MIL's Christmas dinner. They usually do casseroles loaded with creams and cheese so they were a bit leary! There were no leftovers. The dish looked so beautiful on the table. I have made this often but just got around to my reviews! Thanks.