Butternut Squash Wild Rice

Preheat oven to 400 F. Line a baking sheet with parchment paper.

Add butternut squash into a bowl. Add half of the olive oil and season with salt and pepper. Spread it in a single layer on the prepared baking sheet and bake in the oven for 30 minutes, flipping halfway through. It should be fork tender when done. Remove from oven.

In a medium saucepan over medium heat, bring chicken broth to a boil. Add rice and bring to second boil. Cover the pan and simmer on low for 40 minutes or until broth is evaporated. Fluff with a fork and remove from heat.

Meanwhile in a skillet, heat the remaining half of the olive oil over medium heat. Then add the onion and cook for about 5 minutes until tender. Add the spinach and cook until wilted. Add the cooked butternut squash, rice and cranberries; mix until combined. Serve!