Roasted Green Beans and Butternut Squash

Ingredients

1 pound green beans
1 pound butternut squash peeled and cut in 1inch bite size pieces (about 4 cups)
2-3 tablespoons oil
1 1/2 teaspoons salt or more to taste
1/2 teaspoon black pepper or more to taste
2 cups spinach rough chopped
3-4 teaspoons of thyme
1/4 cup pomegranate seeds or more to taste, optional

Instructions:

Preheat the oven to 425 degrees then line two baking sheets with parchment paper.
Cut longer green beans in half. Put them in a big bowl with 1 to 1 1/2 tablespoons of oil. Add a big pinch of salt and pepper. Toss to coat then add to a baking sheet in a single layer.
Cut the skin off the butternut squash. Chop it into cubes. Put them in the same bowl. Add 1 to 1 1/2 tablespoons of oil. Add salt and pepper. Toss to coat the squash and transfer to the second baking sheet.
Roast squash and green beans for 12-15 minutes. Do this until the edges of the beans turn light golden brown. Squash will need 5-10 minutes roast time.
Once the vegetables are soft when poked with a fork, put spinach on top of the roasted butternut squash. Add thyme too.
Return to the oven for 1-2 minutes or just until the spinach begins to wilt.
Taste and adjust salt and pepper to your preference then transfer to a serving bowl, top with pomegranate seeds if using and enjoy right away.

Source: agoudalife.com

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