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Wegmans Butternut Squash With Baby Spinach

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Ingredients
  Butternut squash 2 Packet, Cleaned, cut into medium pieces (Wegmans)
  Red onions 2 Medium, diced
  Baby spinach leaves 1 Packet (Wegmans)
  Dried cranberries 1⁄2 Packet (Wegmans)
  Basting oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 450°F.
2. Cut the butternut squash pieces, if they are unevenly sized.
3. In a large bowl, place together butternut squash and onion.
4. Add basting oil, sat and pepper and stir to incorporate all the ingredients.

MAKING
5. In 2 parchment lined baking sheet, equally distribute the butternut squash.
6. Spread the vegetable evenly so they are in single layer.
7. Roast the vegetables in the oven for 30 minutes, or until the vegetable is tender and evenly browned.
8. Remove the vegetables from the oven and transfer them immediately into a bowl.
9. Add spinach and cranberries to the hot vegetables and toss, so the spinach wilts and mixes with vegetable.

SERVING
10. Serve Wegmans Butternut Squash with Baby Spinach warm on a serving plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Ingredient: 
Butternut Squash
Interest: 
Easy, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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