Roasted Butternut Squash with Caramelized Onions
Roasted Butternut Squash with Onions, Spinach, and Cranberries is a wholesome dish that combines tender caramelized squash with sweet roasted onions and nutrient-rich spinach. Dried cranberries add bursts of tart sweetness that perfectly complement the savory vegetables. The roasting process intensifies the squash's natural flavor while creating a delicious golden exterior. Fresh spinach gently wilts when mixed with the warm vegetables, adding freshness and vibrant color. This recipe is easy to prepare, packed with nutrients, and suitable for various occasions. It is a beautiful side dish that celebrates seasonal ingredients and comforting flavors.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups fresh baby spinach
- ½ cup dried cranberries
- ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine cubed butternut squash and sliced onions. Drizzle with olive oil and season with salt, pepper, garlic powder, and cinnamon if using. Toss well to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
- Transfer the roasted vegetables to a large serving bowl. Add fresh spinach and gently toss. The residual heat will slightly wilt the spinach.
- Sprinkle dried cranberries over the mixture and toss gently.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use freshly peeled squash for the best flavor and texture.
- Cut squash cubes evenly for uniform cooking.
- Baby spinach works best due to its tender texture.
- Cinnamon adds a subtle warmth but is optional.
- Red onions provide a sweeter flavor than yellow onions.
- Cranberries can be replaced with raisins if preferred.
- The dish can be served warm or at room temperature.
- Leftovers store well for up to 3 days in the refrigerator.