This low carb recipe is simply packed with delicious flavors. It’s all in the ingredients: butternut Squash, Spinach, Dried Cranberries, and Pecans.

✅ Keto Butternut Squash Medley
Serves: 8
Total Carbs Per Serving: 12g
Total Net Carbs Per Serving: 10g

🍎Essential Kitchen Tools And Books For Low Carb Living
https://www.amazon.com/shop/dot2trotslowcarbliving

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Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.

🔔You can lower the carb count by skipping the pecans and cranberries. That changes the total and net carbs to 10g and 9.4g, respectively.

➡Ingredients:
20 oz. Butternut squash, peeled and cut into 1” cubes
1 Small red onion, chopped
2 tbsp. Olive oil
Sea salt
Ground black pepper
¼ tsp. Maple extract
1 tbsp. Butter, unsalted
1/4 C pecans, chopped
½ tsp. Ground cinnamon
6 oz. Spinach
*1/4C Sugar-free cranberries

Here is my video on making your own sugar-free cranberries: https://youtu.be/uT-UgVWj8MM

✅Directions:
1. Preheat oven to 400 degrees. Either spray a rimmed baking sheet with oil or line it with parchment paper. Set aside.
2. In a large bowl, toss the squash and onion with the oil; coat all pieces with the oil.
3. Arrange the squash and onion mix on the baking tray in a single layer. Roast veggies for about 25-30 minutes or until tender.
4. A few minutes before squash is done, melt butter in small skillet over medium-low heat. Mix in pecans, maple extract and cinnamon and cook for 1-2 minutes; Stir often so as not to burn the pecans! Remove from heat.
5. Place squash and onion in a bowl. Add in spinach, pecans and cranberries. Gently toss to combine. The spinach should start to soften due to the heat. Salt and pepper to taste.
6. Serve immediately.