Side dishe for 4

Squash Cranberry Rice

Name: Squash Cranberry Rice
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups butternut squash; 2 tbsp + 1 tbsp extra virgin olive oil; 1 tsp dry parsley; salt and ground black pepper; 1/2 cup onions; 1 clove garlic; 4 cups spinach; 4 cups cooked rice; 1/2 cup cranberries; green onions for garnishing (optional)

$5.85for 422 minServes 4

Roasted butternut squash, spinach, onions, rice, and cranberries combine into a warm, colorful side dish.

Photo: primaverakitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 0.95 lb$1.29/lb typical	0.95 lb	$1.21Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.01Typical price
	Onions, 0.15 lb$1.29/lb typical	0.15 lb	$0.20Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Spinach, 4 oz$0.35/oz typical	4 oz	$1.40Typical price
	Rice, 26 oz$0.08/oz typical	26 oz	$2.08Typical price
	Cranberry sauce, 4.5 oz$0.12/oz typical	4.5 oz	$0.54Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.30Typical price
Total for the servings shown		$5.85

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Salt and pepper

Not included in the cost.

22 minstart to table
Easydifficulty
4servings as written
$typical cost tier

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Typical price

$1.46 per serving$5.85 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 cups butternut squash
2 tbsp + 1 tbsp extra virgin olive oil
1 tsp dry parsley
salt and ground black pepper
1/2 cup onions
1 clove garlic
4 cups spinach
4 cups cooked rice
1/2 cup cranberries
green onions for garnishing (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with the squash.
Toss the squash with 2 tablespoons oil, parsley, salt, and pepper, then roast for 15 minutes.
Cook the onion and garlic in 1 tablespoon oil in a large skillet over medium heat for 3 minutes.
Stir in the spinach and cook for 2 minutes, until wilted.
Add the cooked rice, cranberries, and roasted squash, then heat for 2 minutes before serving.