Rice with Roasted Butternut Squash

Preheat oven to 350ºF.

In a large bowl, add squash, 2 tablespoons olive oil, dry parsley, salt, and pepper until squash is evenly coated. Spread on a baking sheet and bake until squash is roasted and tender, about 30–40 minutes.

Heat the remaining 1 tablespoon oil in a pan over medium heat. Add the onion and garlic. Cook until onions are translucent, about 6–8 minutes. Add spinach and cook for about 2–3 minutes.

In the same pan with the spinach mixture, add the roasted squash, cooked rice, and cranberries. Stir everything very well and garnish with fresh green onions.