I like vegetables.  A lot. I had stocked up on butternut squash from a local farmer this past fall, so when I saw this recipe, I was anxious to give it a try.  I found it in a Wegman’s magazine.  It was simple to make and delicious!!

Here’s the recipe:

• 2 pkgs (20 oz each) cleaned and cut Butternut Squash, cut in 1″ cubes (I peeled and cut my own squash)
• 2 large red onions, peeled, chopped (about 4 cups)
• 3 T basting oil (I used coconut oil)
• sea salt and pepper to taste
• 1 pkg (6 oz) Baby Spinach
• 3/4 cup Sweetened Dried Cranberries

Preheat oven to 350 degrees. Combine squash and onions in large shallow pan; drizzle with oil.  Season to taste with sea salt and pepper; toss lightly. Roast 55 minutes, until tender and brown.  Add spinach, which will wilt, and dried cranberries; toss.

Enjoy!!  I sure did.