Roasted Butternut with Spinach and Cranberries

Ingredients:

- 1 small butternut squash

- 4-6 cups fresh spinach

- ¼ cup dried cranberries

- ¼ cup coconut crystals (or brown sugar if you’re not paleo)

- Salt to taste

- Garlic pepper to taste

- Olive Oil

Directions:

1. Pre-Heat Oven to 400

2. Peel and cube squash. Drizzle Olive Oil over squash; sprinkle the coconut crystals and salt to taste. Mix up and bake for about 30 minutes.

3. Once squash is finished drizzle olive oil in a medium sauté pan and add garlic pepper. Sauté spinach on medium heat until softened.

4. The last 3 minutes add in cranberries and squash and mix up.




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