Inspiration for this recipe came from this website.
-3 cups diced Butternut Squash
-1 cup Fingerling potatoes
-1 yellow onion
-1 1/2 tablespoons olive oil
-1 teaspoon kosher salt
-1 teaspoon fresh ground pepper
-1 1/2 cups fresh spinach
-1/2 cup dried cranberries
1.Preheat oven to 375 degrees.
2.In a large bowl, toss the squash, potatoes, onion, olive oil, salt, and pepper to combine
3.Spread the squash mixture in an even layer on a baking sheet.
4.Roast the squash for 25-30 minutes or until fork-tender and golden.
5.Transfer the squash to a serving bowl and toss with the spinach and cranberries.