I got the idea for this recipe from the Wegmans Menu magazine and a Barefoot Contessa Back to Basics cookbook. It’s one of the sides for their $6 meals right now and the picture looked pretty delicious so I thought I’d try making it.
It’s a lot of trouble. Here’s the thing — first you have to peel a butternut squash and dice it into small pieces. I had never even cooked a butternut squash before so I didn’t realize this would be difficult but it was the most stressful part of the entire dinner. It takes a long time. Sharon suggested slicing it and then taking the peel off after it was cooked, so we did that with most of the squash. However, it does get a little mushier that way and I liked the look of the pre-diced squash when it came out of the oven.
So here is my recipe…
Roasted Butternut Squash with Spinach and Craisins
1 butternut squash
3-4 tablespoons extra virgin olive oil
1 tablespoon maple syrup
A few handfuls of Craisins
A few handfuls of fresh spinach
Preheat the oven to 400. (You can do 375 — I did because I was baking frozen chicken breasts at the same time — but 400 is probably better.)
Peel and dice your butternut squash.
Get out a sheet pan with sides. Pour the olive oil and maple syrup onto it, then add a few shakes of salt and pepper. Add the squash and stir it around to coat it in the glaze.
Roast for about 20-30 minutes, checking to see when it’s tender. Add the Craisins for the last 5 minutes.
While the squash is roasting, rinse and chop a few handfuls of fresh spinach, then put in a bowl and microwave for 1 minute.
Once the squash is tender, take out of the oven and toss with the spinach.