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Roasted Delicata Squash with Onions, Spinach, and Cranberries

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Jennifer Morrisey

Ingredients

  • 2 Delicata squash halved lengthwise, seeded, and cut into 1/2-inch slices
  • 1 about 1/2 lb onion, peeled, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoons honey
  • 1 tablespoon port wine
  • 1 tablespoon Balsamic Vinegar
  • 3 ounces fresh spinach stems removed and leaves torn in bite-size pieces
  • 1/3 cup sweetened dried cranberries such as Craisins®
  • 1/3 cup chopped pecans optional

Instructions

  • Preheat oven to 450° F degrees . Line a baking sheet with parchment paper.
  • Toss squash cubes, onion, olive oil, honey, wine and vinegar together in a large bowl until coated; transfer to the prepared baking sheet. Arrange in single layer on the parchment paper-lined baking sheet.
  • Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  • Immediately, toss hot squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition

Serving: 46g