Fall is my favorite time of the year for many reasons. One of those reasons just happens to be produce; more specifically, all the winter squash and the fun ways you can prepare them! Below is a recipe for butternut squash that takes advantage of the nutritious seasonal produce that fall offers us.

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour and 20 minutes 


  • 1 medium butternut squash
  • 2 tbsp olive oil
  • 1 cup crushed pecans
  • 1 tbsp. olive oil
  • 1 tsp group cinnamon
  • 1 tsp maple syrup
  • 4 cups baby spinach
  • ½ cup dried cranberries (optional)
  • Salt and pepper


  1. Preheat the oven to 425 degrees F.
  2. Peel the butternut squash and cut in half. Scoop the seeds out of the fat part of the squash and cut into 1 inch cubes. PRO TIP: Cut the curved ends off of the squash first and stand it up on one of the flat ends in order to make cutting it in half easier!
  3. Line a baking sheet with parchment paper or lightly coat with coconut oil to prevent the squash from sticking. Mix the butternut squash with 2 tablespoons of olive oil and 1/4 teaspoon each of salt and pepper. Place the squash onto the baking sheet and roast for 50 minutes or until the squash is fork tender.
  4. While the squash roasts, toss the pecans in a small bowl with the tablespoon of olive oil, cinnamon, and maple syrup.
  5. Sprinkle the pecans over the squash and continue to roast for 5 minutes or until the pecans are golden brown.
  6. Remove the squash from the oven. Scatter the spinach on top of the squash and let sit until the spinach has wilted, about 1 minute.
  7. Top with dried cranberries, mix together and eat up! Yummy and super nutritious with vitamin A (squash), iron (spinach), protein and healthy fats (pecans) and serious antioxidants (cranberries!). Enjoy!



Corinne Jacobs is a recent graduate of Troy University in Troy, Alabama with a Bachelor of Science in Exercise Science. She is currently pursuing a Master's Degree in Health Science and working on the Coordinated Program in Nutrition in order to become a Registered Dietitian Nutritionist at Georgia State University. She believes that health is multi-faceted and should be approached from many different angles in order for an individual to be the best version of themselves. She hopes to use her Exercise Science background with her Master's degree in order to work with patients with chronic illnesses such as Heart Disease and Type II Diabetes.  

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