Nutrition per serving may change if servings are adjusted.
1 (1 pound) butternut squash (see Tip)
2 tablespoons olive oil
¼ teaspoon salt
⅔ cup balsamic vinegar
1 teaspoon honey
8 cups packaged fresh baby spinach
½ cup very thinly sliced red onion
½ cup shredded Parmesan cheese (2 oz.)
⅓ cup dried cranberries
¼ cup sliced almonds, toasted
Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Cut squash in half lengthwise; remove and reserve seeds. Peel squash and trim ends. Cut squash into ½-inch slices; place in the prepared pan. Brush with 1 Tbsp. of the oil and sprinkle with ⅛ tsp. of the salt. Roast 20 minutes.
Meanwhile, remove and discard large pieces of squash strings from seeds. In a medium bowl combine seeds and enough cold water to cover. Using your fingers, separate strings from seeds; discard strings. Rinse and drain seeds; pat dry on paper towels. In a small bowl toss seeds with the remaining 1 Tbsp. oil and ⅛ tsp. salt.
Sprinkle squash with seeds. Roast 5 minutes more or just until squash is tender. Cool slightly.
To prepare the balsamic drizzle: in a small saucepan bring vinegar to boiling; reduce heat. Boil gently, uncovered, 5 to 8 minutes or until reduced to ¼ cup (it will reduce quickly at the end, so watch carefully). Remove from heat; whisk in honey. Cool slightly.
In a salad bowl combine spinach, red onion, and squash slices. Spoon balsamic drizzle over spinach mixture and sprinkle with cheese, cranberries, almonds, and squash seeds.
Tip: For attractive half-rings, look for a squash that is long and narrow.
272 calories;13 g fat(3 g sat); 5 g fiber; 34 g carbohydrates; 8 g protein; 140 mcg folate; 7 mg cholesterol; 18 g sugars; 1 g added sugars; 13,378 IU vitamin A; 35 mg vitamin C; 257 mg calcium; 3 mg iron; 373 mg sodium; 470 mg potassium
Vitamin A (268% daily value), Vitamin C (58% dv), Folate (35% dv), Calcium (26% dv)
Carbohydrate Servings: 2½
Exchanges: 2 fat, 1½ starch, 1 vegetable, ½ fruit, ½ lean protein