Watch out world. It’s November and you know what that means.
Every recipe you search for is going to be Thanksgiving themed and I don’t disappoint here at A Nourished Life. I love love love the holidays so much. They are filled with so many memories of our family cramming into one dinning room and plates piled high with turkey, mashed potatoes, green beans and cranberry sauce.
I know that Thanksgiving and it’s food is a time-honored tradition and all that jazz, but do you ever get tired of plain old cranberry sauce and mashed potatoes? I hope it’s not just me. I want my holiday food to have all the familiar aspects of the season, but also be exciting, unique, and most importantly TASTY! I want to start some of my own traditions.
Well, this Thanksgiving Spinach Cranberry Squash Bake is seriously good.
…And it is sure to be one of my traditions from now on!
Mmmmm, don’t get me started on that mustard sauce, people. It is to die for good.
The next few recipe posts are going to be all about turkey day, more specifically, that F-O-O-D and a few of the things I am thankful for:
Piping hot espresso.
A warm and cozy home.
Those are all wonderful things to be thankful for, but I have one more thing I’d like to share.
I’m really, really thankful that you are here! I am serious. YOU are one of the best parts about blogging. I wish I could serve you my food right through the screen. 💛 Even if you skip right on down to the recipe or just look at the photos. THANK YOU. All the thoughtful comments, messages, likes, and shares make me feel like such a rockstar. You are wonderful and I am thankful for each and every one of you.
This recipe is my gift to you. I want to help make your Thanksgiving a little simpler so you can focus on the important things.
I want to hear from you. What are your family holiday traditions? What traditions have you started? What are you grateful for this holiday season???
- 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
Preheat your oven to 400 degrees F.
Place the squash and onions in a 13”x9” baking dish, pour the oil over them, and roast in the oven for 20 minutes.
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.
Remove the squash and onions from the oven, add the spinach and cranberries and mix together.
Pour the finished sauce over the squash base and toss everything together.
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.
Serve and enjoy!