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December 1, 2022 Health & Well-Being

Roasted Butternut Squash with Onions, Spinach and Dried Cranberries

squash salad

This beautiful red and green salad is a perfect complement for your holiday table. The ingredients are easy to find in your local grocery store, and it’s rich in fiber and vitamin C. The olive oil gives a nice, robust flavor to the squash and is a healthier version of the traditional butter found in many squash recipes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 butternut squash (approximately 3 cups, cubed)
  • 1 cup chopped red onion
  • 2 tablespoons olive oil
  • 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
  • ⅓ cup sweetened dried cranberries
  • ⅓ cup chopped pecans (optional)
  • Balsamic glaze/vinegar (optional)


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. Clean butternut squash and then peel. Cut in half lengthwise and remove seeds and stringy pulp from the center. Cut squash into 1-inch cubes.
  3. Toss squash cubes, onion and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  4. Roast in the preheated oven until squash is tender and starting to brown, 30-45 minutes.
  5. Toss squash mixture, spinach, dried cranberries and pecans together in a serving bowl and serve warm.

Nutrition facts

Calories: 150 | Total fat: 9g | Saturated fat: 1g | Sodium 19mg | Total carbohydrate: 19g | Dietary fiber: 5g | Protein: 3g

Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare, compliments of

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