Rice with Roasted Butternut Squash and Dried Cranberries

Preheat oven to 350 degrees.

In a large bowl, add squash, 2 tbsp 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 1 tbsp 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 where is the spinach mixture, add the roasted squash, cooked rice and cranberries.

Stir everything very well and garnish with fresh green onions.