1 medium-sized butternut squash, cubed
1/2 lb. fresh spinach
A handful of fresh cranberries
Extra Virgin Olive Oil
Salt and pepper to taste
1. Use a peeler to remove skin from the squash.
2. Cut in quarters, then chunks.
3. Place on roasting pan, drizzle with olive oil, season to taste and bake in preheated oven at 425 degrees for 30 - 45 minutes.
At this point you can store the roasted squash in the frig until you are ready to make the final dish.
4. Toss into cast iron skillet with some finely chopped garlic and sauté for a few minutes, until it begins to soften.
5. Add spinach and continue to saute for another minute or two, until spinach has wilted.
6. Add cranberries and toss, cooking for another minute.
7. Plate and serve.
Colorful, flavorful, simple. Highly recommended.
