Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.

By Woman's Day Kitchen

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Nutritional Information

Calories 178
Total Fat 11g
Saturated Fat 1.5g
Cholesterol 0
Sodium 285mg
Total Carbohydrate 21g
Dietary Fiber 5g
Sugars --
Protein 3g
Calcium --
My Plate Inspired
roasted butternut squash and spinach

Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks

Serves: 4

Yields: 4 servings (cost per serving of $0.90)

Total Time: 35 min

Prep Time: 15 min

Oven Temp: 425

Ingredients
U.S. Metric Conversion chart

1 medium (about 1 1/2 pounds) butternut squash, cut into 1-inch pieces
2 tablespoon(s) olive oil
1 teaspoon(s) olive oil
Kosher salt
Pepper
1/4 cup(s) sliced almonds
1/4 teaspoon(s) ground cinnamon
1 pinch(s) cayenne pepper
4 cup(s) baby spinach

Directions

Heat the oven to 425 degrees F. On a large electric motor ac rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.

Butternut Squash and Spinach