Thursday, November 19, 2015

Recipe of the Week!

Roasted Butternut Squash with Spinach, Onions, and Craisins
I got the general idea of this recipe from Wegmans. We went one busy Sunday before I had a baby and they were making a similar recipe and handing out samples. I decided to try it at home. It's pretty easy and it's definitely delicious. I think it would be a good one to add to Thanksgiving if you are feeling inclined.

Also...two things mentioned in this post...Wegmans and cooking. Both have become more difficult since October. We were about to take Quinn to Wegmans for the first time so I could feel like a normal person at the grocery store when she spit up ALLL OVERRR her car seat. She was then grounded from leaving the house (or the car seat was out of commission for the day) same thing. Cooking is just hard unless both of us are home (like on the weekends) because it's dear sweet Quinn's fussiest time of day, so just eating dinner is hard enough. Thank goodness for the frozen meals I did, and generous friends!

1 pound butternut squash, cut into bite sized pieces
Half a medium red onion, sliced
2 handfuls of baby spinach
1/2 cup of Craisins 
olive oil

Place butternut squash and onions on a foil lined cookie sheet. drizzle with olive oil and season with salt and pepper. Roast in the oven at 450 degrees until tender. Once tender, place roasted squash and onions into a skillet over low heat on the stovetop. Add spinach and Craisins. Saute until spinach is wilted. 

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