Makes 6 servings.

3 cups Red Dog butternut squash, diced
1 large red onion, chopped
1 1/2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 1/2 cups Red Dog spinach
1/2 cup dried cranberries

Preheat oven to 375 degrees. In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine. Spread the squash mixture in an even layer on a baking sheet. Roast the squash for 25-30 minutes or until fork tender and golden. Transfer the squash to a serving bowl and toss with the spinach and cranberries. Serve immediately.