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Spinach Cranberry Squash Bake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
A festive Thanksgiving 🦃 side dish recipe that is fresh, unique, and delicious! This Spinach Cranberry Squash Bake may be your NEW favorite tradition.
Servings: 5 people
Calories: 214 kcal
Squash Base
  • 2 cups Peeled and Cubed Squash of your choice
  • 1 whole Sweet Onion, Coarsely Chopped
  • 2 tsp. Olive or Avocado Oil
  • 1 (heaping) cup Spinach Leaves
  • 1/2 - 3/4 cups Dried Cranberries
  • 2 tbsp. Whole Wheat or Regular Breadcrumbs
  • salt and pepper to taste
  • 1 cup almond, coconut, or regular milk
  • 1 tbsp. Dijon or Hungarian Style Mustard
  • 1 tbsp. Maple syrup or Honey
  • 2 tbsp. Freshly Minced Rosemary
  • 2 tsp. Onion Powder
  • 1 tbsp. Flour
  • a healthy dash of Cinnamon
  1. Preheat your oven to 400 degrees F. 

  2. Place the squash and onions in a 13”x9” baking dish, pour the oil over them, and roast in the oven for 20 minutes. 

  3. When the squash has about 10 minutes left in the over-- whisk all the sauce ingredients for 7-9 minutes over medium. It should thicken up. If it doesn't add flour by the teaspoon, mixing thoroughly in between, until it does. Be sure to constantly stir this mixture so it doesn’t burn.  

  4. Remove the squash and onions from the oven, add the spinach and cranberries and mix together.

  5. Pour the finished sauce over the squash base and toss everything together.

  6. Sprinkle the breadcrumbs over the top and cook for another 8-12 minutes or until your squash is tender and all everything is heated through.

  7. Serve and enjoy!

Recipe Notes

           Spinach Cranberry Squash Bake