Autumn Butternut Squash with Spinach

Daily Greens™ founder, Shauna R. Martin, came up with this dish for an annual Halloween potluck gathering. This dish has become such a hit that she now makes it regularly for holiday gatherings. This is the perfect fall post-cleanse recipe. Please keep in mind that this recipe is a single serving and you can adjust accordingly.

Autumn Butternut Squash with Spinach


  • 1/2 butternut squash, seeded
  • 3 tbsp extra-virgin olive oil, divided
  • 1/2 cup of cherry tomato, halved
  • 1 tbsp maple syrup
  • 2 tbsp dried cranberries
  • 2 tbsp pine nuts
  • 1 bunch of spinach, stems removed, or 1 bag of baby spinach
  • 2 to 3 garlic gloves, minced


  • Preheat the oven to 425 degrees
  • Place the squash half into a small glass casserole dish and add 1 tablespoon of olive oil and maple syrup into the center hole of the squash.
  • Cover with foil and bake for 45 minutes or until squash is soft (check for doneness by inserting a knife into thickest portion of squash to make sure it is soft all the way through).
  • Meanwhile, in a medium non-stick sauté pan, sauté the cranberries and pine nuts in 1 tbsp of olive oil until the pine nuts are brown. Remove and set aside.
  • Heat the remaining olive olive oil in the same sauté pan. Add the minced garlic and sauté for one minute or until brown.
  • Add the spinach and sauté for 2 to3 minutes, mixing with garlic, until the spinach is wilted but not cooked.
  • To serve, place the butternut squash on a plate or serving platter and arrange the wilted spinach around the outside. Sprinkle the squash with pine nuts and cranberries, and enjoy!