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Butternut Squash



  • 2 pkgs (20 oz each)  Cleaned & Cut Butternut Squash, cut in 1-inch cubes
  • 2 red onions, peeled, chopped (about 4 cups)
  • 3 Tbsp Olive Oil
  • 1 Tbsp Forager Mike’s Maca hot sauce and salt to taste 
  • 1 pkg (6 oz) Fresh Baby Spinach
  • 3/4 cup Sweetened Dried Cranberries


  1. Preheat oven to 450 degrees. Toss squash, onions, and olive oil in large bowl; season with salt and Forager Mike’s Maca hot sauce. Arrange in single layer on parchment paper-lined baking sheet.
  2. Roast, 25-30 min, until tender and browned. Add spinach and dried cranberries; toss to combine. Transfer to serving dish.  


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