Roasted Delicata with Spinach & Cranberries

Roasted Delicata with Spinach & Cranberries

Makes 6 servings.

2 Red Dog delicata squash, halved lengthwise, seeded, and cut into 1/2-inch slices
1 (about 1/2 lb) Red Dog sweet onion, peeled, thinly sliced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon port wine
1 tablespoon balsamic vinegar
1 bu. Red Dog spinach, torn into bite-size pieces
1/3 cup sweetened dried cranberries
1/3 cup chopped pecans (optional)

Preheat oven to 450°. Line a baking sheet with parchment paper.

Toss squash cubes, onion, olive oil, honey, wine and vinegar together in a large bowl until coated; transfer to the prepared baking sheet. Arrange in single layer on the parchment paper-lined baking sheet.

Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.

Immediately toss hot squash mixture, spinach, cranberries, and pecans together in a serving bowl and serve warm.