Roasted Butternut Squash with Wilted Greens, Cranberries & Pecans
2 butternut squash, peeled and cut into ½ inch cubes (about 8 cups)
2 large onions, chopped
3 Tbsp olive oil
2 tsp minced garlic (optional)
1 tsp dried rosemary
1 tsp thyme
½ tsp coriander
½ tsp cumin
½ tsp cinnamon
½ tsp salt
10 grinds fresh ground pepper
3 stalks of kale, de-stemmed and chopped into bite-sized pieces, or 6 oz. of baby spinach
½ cup dried cranberries
½ cup pecans
Preheat oven to 450 degrees. Toss squash and onions with oil and spices in a large bowl.
Arrange in a single layer on two baking sheets lightly coated with cooking spray. Roast 25-30 minutes until squash is tender. Remove from oven.
Toss greens (kale or spinach), cranberries and pecans with hot squash and onions, so that greens wilt slightly. Transfer to a serving dish.
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