Butternut Squash with Baby Spinach
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| 40 oz. | butternut squash, peeled and cup into 1-inch pieces |
| 2 large | red onions, peeled and chopped. About 4 cups |
| 3 T | grapeseed oil |
| salt, to taste | |
| pepper, to taste | |
| 6 oz. | baby spinach |
| 3/4 cup | craisins |
Preheat oven to 350 degrees.
Combine squash and onions in large shallow pan; drizzle with basting oil.
Season to taste with salt and pepper; toss lightly.
Roast 55 minutes, until tender and brown.
Add spinach and craisins, toss.
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