Butternut Squash With Baby Spinach, Craisins & Walnut
Roselli’s smooth butternut squash is mixed with baby spinach and sweet raisins.
Butternut squash, baby spinach, craisins, red onion, walnuts, olive oil, salt, pepper, nutmeg
CONVENTIONAL OVEN: REMOVE LID. Add ¼ cup of water. Cover with foil. Place on baking sheet.
FRESH: Bake in preheated oven at 350 for 20 minutes then stir. Heat until internal product temperature reaches 160 degrees.
FROZEN: Bake in preheated oven at 350 for 30 minutes then stir. Heat for an additional 20 minutes.
COOKING TIMES MAY VARY.