BUTTERNUT SQUASH, 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.