Roasted Butternut Squash With Sweet Potato, Cranberries And Spinach

Roasted Butternut Squash With Sweet Potato, Cranberries And Spinach

Ingredients:

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

Olive oil

Pure maple syrup, to taste

Kosher salt

A sprinkle of ginger and cayenne pepper

Zest of 1/2 orange

Handful of fresh spinach

Instructions:

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.