Oven-Roasted Butternut Squash
I picked this recipe up from “The Healthy Weigh,” a nutrition class and program I attended through Cooper Hospital and its nutritionist, Angela Shaw, DTR. I have tasted this delicious concoction and it is not only yummy Autumn foods such as squashes contain phytonutrients that help prevent disease, slow the effects of aging, protect against cataracts, strokes, angina and heart disease and boost immunity to fight off bacterial and viral infections.
Ingredients:
- 2 large containers of already peeled and cubed (for your convenience) butternut squash
- 1/2 cup chopped red onion
- 2 TBSP extra virgin olive oil
- 1 bag of baby spinach
- 1 cup dried cranberries or craisins
Directions:
Pre-heat oven to 350 degrees. Toss chopped red onions, butternut squash and extra virgin olive oil in large mixing bowl. After its mixed place in roasting pan and roast for 50 minutes. Add salt to taste after squash is heated and toss again adding dried cranberries or craisins and bag of spinach (spinach will wilt from heat of dish but that is normal as the heat will “cook” the spinach a bit). Serve.
Great DETERMINED TO SUCCEED tip: Autumn foods such as squashes contain phytonutrients that help prevent disease, slow the effects of aging, protect against cataracts, strokes, angina and heart disease and boost immunity to fight off bacterial and viral infections.
