Roasted Butternut Squash with Baby Spinach

During the cooler months try to replace cold salads with warm ones. This time of the year we tend to lose more body heat which may have an impact on the quality of our digestion. Our bellies produce heat during digestion and we need to maintain that heat to properly digest food. Therefore a warm hearty salad will give you a comforting light feeling as opposed to a bloated uncomfortable one. Energy levels are also naturally depleted during these months so it is important to eat foods that will give you that natural boost and keep you from relying on stimulants such as, increasing your coffee intake during this time of the year. 

​Butternut Squash is a vitamin rich power food that benefits the functioning of your nervous and immune systems. It is also something you want to try if you are someone who suffers from painful PMS symptoms. The anti-inflammatory properties of this fruit help fight undesirable symptoms from inflammation. What you put inside your body will nurture you at the cellular level!
So, make it count :)

Recipe
#1. Clean and cut butternut squash in cubes (40 oz)
#2. Peel and cut two red onions in cubes (4 cups)
#3. Combine the two in a bowl and coat with 3 tablespoons of sunflower oil. Season with salt, pepper, dried thyme, dried parsley, and garlic. Mix together, please :)
#4. Roast in the oven for about 55 minutes or until tender​
#5. Toss fresh baby spinach (6oz), dried cranberries (3/4 cups), and warm roasted vegetables together. The warmth of the vegetables and the oils will flavor the spinach and soften. 

This doesn't require a whole lot of time but if you are looking to cut time in half with chopping, grab the organic precut butternut squash packs and basting oil from Wegmans.

Recipe Credit: Wegmans