I stumbled across a really tasty looking recipes on the Wegman’s website for Roasted Butternut Squash with Baby Spinach and Cranberries. This looked like the perfect side dish for fall or for the Thanksgiving table, but I felt like it could also be turned into a delicious one pan dinner.
These day I’m loving nitrate-free Apple Chicken Sausage. It’s one of the meats that my husband (who has UC) can handle in small doses. I love slicing the sausage and throwing it on top of roasting vegetables. Food prep doesn’t get easier than that. When I saw the Wegman’s recipe, I knew the Apple Sausage would compliment this dish perfectly, and walnuts would take it over the top. I was right! We loved this fall-inspired dish!
Here’s a bonus tip – While you can certainly buy butternut squash that is peel and cubed already, it’s cheaper to buy a whole squash. Microwave your squash for three minutes and then it will be so much easier to cut and peel. I use a peeler and it was easy, peasy!
- 2 lb Butternut Squash peeled and cubed
- 1 Sweet Onion
- 2 TBSP olive oil
- Salt and Pepper to taste
- 8 oz package Apple Chicken Sausage
- 16 oz Baby Spinach
- 1/2 cup Dried Cranberries
- 1/2 cup Walnuts
- Preheat oven to 400 degrees F.
- Peel and cube butternut squash.
- Thinly slice onion.
- Toss in olive oil.
- Sprinkle generously with salt and pepper.
- Roast in oven for 40 minutes.
- Slice sausage and add to roasting vegetables for the last 15 minutes of roasting.
- When vegetables and sausage are finished roasting, place into large bowl.
- Toss with spinach, cranberries, and walnuts.
- Serve end enjoy!