Roasted Butternut Squash with Spinach and Walnuts

AuthorEmily

Yields6 Servings

 1 butternut squash - cut in 1-inch pieces (about 2 cups)
 1 red onion, peeled and chopped
 5 oz spinach (1 package)
 1 cup walnuts
 3 ½ tbsp olive oil
 2 tsp garlic
 1 tsp pepper
 ½ tsp salt
 2 tsp thyme

1

Preheat oven to 400 degrees.

2

Combine the olive oil, garlic, thyme, salt and pepper in a small bowl.

3

Add the 1-inch pieces of squash and chopped red onion to a medium-sized bowl. Drizzle half of the olive oil mixture to the veggies. Toss it all together and then arrange it in a single layer on parchment paper-lined baking sheet.

4

Roast in the oven for 35-40 minutes, until lightly browned. Add the spinach and walnuts; toss to combine.
*The spinach will wilt because of the heat from the veggies.

5

Add the rest of the olive oil mixture; toss to combine.

6

Serve and enjoy!

Ingredients

 1 butternut squash - cut in 1-inch pieces (about 2 cups)
 1 red onion, peeled and chopped
 5 oz spinach (1 package)
 1 cup walnuts
 3 ½ tbsp olive oil
 2 tsp garlic
 1 tsp pepper
 ½ tsp salt
 2 tsp thyme

Directions

1

Preheat oven to 400 degrees.

2

Combine the olive oil, garlic, thyme, salt and pepper in a small bowl.

3

Add the 1-inch pieces of squash and chopped red onion to a medium-sized bowl. Drizzle half of the olive oil mixture to the veggies. Toss it all together and then arrange it in a single layer on parchment paper-lined baking sheet.

4

Roast in the oven for 35-40 minutes, until lightly browned. Add the spinach and walnuts; toss to combine.
*The spinach will wilt because of the heat from the veggies.

5

Add the rest of the olive oil mixture; toss to combine.

6

Serve and enjoy!

Roasted Butternut Squash with Spinach and Walnuts


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