Roasted Butternut Squash with Baby Spinach & Cranberries
Vegetarian
Low Sodium
Gluten-Free

Roasted Butternut Squash with Baby Spinach & Cranberries

4.96 (145)

Sweet squash, tangy cranberries, and fresh spinach create a colorful, favorite dish.

120 calories/servingServing Size is 4 oz; about 3/4 cup

See Nutrition Information

Serving Size is 4 oz; about 3/4 cup

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings12

Ingredients

Servings: 12

  • 2 pkgs (20 oz each) Wegmans Cleaned & Cut Butternut Squash, cut in 1-inch pieces

  • 2 red onions, peeled, chopped (about 4 cups)

  • 3 Tbsp Wegmans Basting Oil

  • Salt and pepper to taste

  • 1 pkg (6 oz) Wegmans Fresh Baby Spinach

  • 3/4 cup Wegmans Sweetened Dried Cranberries

Ingredients

12
12

Price per serving

$0

Directions

  • Step 1

    Preheat oven to 400 degrees. Toss squash, onions, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.

  • Step 2

    Roast about 35 min, until lightly browned and tender. Add spinach and dried cranberries; toss to combine.

Pro Tip

Try adding diced Wegmans Mild Fresh Goat Cheese along with spinach and cranberries for additional flavor.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving. 1 serving is 4 oz; about 3/4 cup

120Calories

Amount

% Daily Value

Amount

% Daily Value

Saturated Fat

0g

0.0%

Trans Fat

0g

0.0%

Cholesterol

0mg

0.0%

Sodium

30mg

1.3%

Dietary Fiber

4g

14.3%

Total Sugars

10g

35.7%

Incl. Added Sugars

5g

17.9%

Protein

2g

4.0%

Vitamin D

0mcg

0.0%

Calcium

65mg

4.6%

Iron

1mg

0.0%

Potassium

494mg

10.4%

Note: Current daily values are based on a standard 2,000 calorie diet.

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