Roasted Butternut Squash With Sweet Potato, Cranberries And Spinach
1 butternut squash, peeled and diced
1 sweet potato , peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium onion, diced fine
1-2 clove of garlic, minced
Pure maple syrup, to taste
A sprinkle of ginger and cayenne pepper
Zest of 1/2 orange
Handful of fresh spinach
Preheat the oven to 375ºF.
In a medium roasting pan or sheet pan add the butternut squash, sweet potato, cranberries, onion and garlic. Drizzle with of olive oil, to coat. Add drizzle of pure maple syrup- not too much. Sprinkle with salt, ginger,cayenne pepper, and orange zest . . Toss everything together. Roast in the top half of the oven until the squash and sweet potato are tender- about 20to 25 minutes. Toss with handful of spinach while mixture is still warm.
For some added nutritional value, serve mixture with 2-3 cups cooked red quinoa.