Side dishe for 4

Squash Cranberry Rice

Name: Squash Cranberry Rice
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups butternut squash; 2 tbsp + 1 tbsp extra virgin olive oil; 1 tsp dry parsley; salt and ground black pepper; 1/2 cup onions; 1 clove garlic; 4 cups spinach; 4 cups cooked rice; 1/2 cup cranberries; green onions for garnishing (optional)

Roasted butternut squash, spinach, onions, rice, and cranberries combine into a warm, colorful side dish.

$1.46per serving $

22 minstart to table

4servings

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Ingredients

3 cups butternut squash
2 tbsp + 1 tbsp extra virgin olive oil
1 tsp dry parsley
salt and ground black pepper
1/2 cup onions
1 clove garlic
4 cups spinach
4 cups cooked rice
1/2 cup cranberries
green onions for garnishing (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with the squash.
Toss the squash with 2 tablespoons oil, parsley, salt, and pepper, then roast for 15 minutes.
Cook the onion and garlic in 1 tablespoon oil in a large skillet over medium heat for 3 minutes.
Stir in the spinach and cook for 2 minutes, until wilted.
Add the cooked rice, cranberries, and roasted squash, then heat for 2 minutes before serving.