Roasted Butternut Squash and Spinach Recipe
Roasted Butternut Squash and Spinach Recipe
This meal is a delightful combination of flavors and textures. The sweetness of the roasted butternut squash balances perfectly with the earthy taste of the spinach. It’s incredibly easy to make and will surely become a favorite in your recipe collection.
Ingredients:
- 1 large butternut squash
- 2 cups fresh spinach
- Olive oil
- Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half and remove the seeds. Peel the skin and cut the squash into small cubes.
3. Place the butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
5. While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat.
6. Add the fresh spinach to the skillet and sauté until wilted.
7. Once the butternut squash is roasted, combine it with the sautéed spinach in the skillet. Toss gently to combine.
8. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
How to Prepare:
To prepare this delicious roasted butternut squash and spinach recipe, follow these simple steps:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut a large butternut squash in half and remove the seeds. Peel the skin using a vegetable peeler.
3. Cut the peeled squash into small cubes and spread them onto the prepared baking sheet.
4. Drizzle the squash cubes with olive oil and season with salt and pepper to taste.
5. Place the baking sheet in the preheated oven and roast the squash for 25-30 minutes, or until it is tender and slightly caramelized.
6. While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat.
7. Add 2 cups of fresh spinach to the skillet and sauté until it wilts.
8. Once the squash is roasted, transfer it to the skillet with the sautéed spinach and gently toss to combine.
9. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
Preparation Time:
This roasted butternut squash and spinach recipe can be prepared in approximately 45 minutes, including the time it takes to roast the squash. It’s a quick and simple dish that will impress your family and friends.
Servings:
This recipe yields 4 servings.
Nutrition Facts:
Each serving of this roasted butternut squash and spinach recipe contains the following nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 30g
- Protein: 4g
Tips:
- To easily peel the butternut squash, first cut off the ends and then use a vegetable peeler to remove the skin.
- Make sure to cut the squash into evenly-sized cubes to ensure even roasting.
- Feel free to customize this recipe by adding your favorite spices or herbs. Cumin, paprika, or thyme would be delicious additions.
- Serve this dish as a side with roasted chicken or enjoy it as a hearty vegetarian main course.
FAQs:
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can. Simply thaw and drain the frozen spinach before adding it to the skillet.
Q: Can I substitute another type of squash?
A: While butternut squash is the star of this recipe, you can experiment with other types of winter squash such as acorn or delicata.
Q: Can I add other vegetables to this dish?
A: Of course! This recipe is versatile, and you can add vegetables like bell peppers, zucchini, or even mushrooms for extra flavor and nutrients.
Experience the delightful combination of flavors in this roasted butternut squash and spinach recipe. It’s a dish that is both healthy and comforting, perfect for a cozy dinner at home. Try it out and share with your loved ones!
