Monday, November 29, 2010

Butternut Squash with Spinach!

This sounds a little weird (to us non-vegetable eaters), but it is actually quite good.  We got this at Wegmans one day, and it was awesome, so we decided to make it at home (Wegmans posts recipes online!)


I modified the original (linked above) a little since we had whole squash from our pumpkin picking and only have olive & vegetable oil in the house, but it worked out OK.

I will warn you this made a lot....we only ate half at thanksgiving, so I think for a normal meal + leftovers half of this would be PLENTY.

2 butternut squash, peeled and diced
2 large red unions, peeled and diced
Olive oil to drizzle
Salt & Pepper to taste
1 bag baby spinach
1/2 lb dried cranberries (we got it from the bulk bin. I'm honestly not sure how much it was exactly, but it was $4.44 worth!  I probably used more than needed, but its the holidays...might as well be sweet and colorful!)

Toss squash and onions with olive oil. Roast squash and onions in baking dish for 55 minutes at 350 degrees.  Remove from oven, stir, and add baby spinach. (I was really apprehensive about this, but the spinach really does cook down from the heat of the squash! No sauté needed!) Add salt, pepper and cranberries to taste.

2 comments:

  1. This is one of my favorite Wegman's recipes EVER. (The other two are their cashew chili and the moroccan lentil chick pea stew).

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