Butternut Squash with Baby Spinach
Elevate your weeknight meals with this vibrant and healthy Butternut Squash with Baby Spinach recipe, a perfect balance of sweet, savory, and spicy flavors! Tender, caramelized butternut squash is roasted with a touch of cinnamon for a subtle warmth, then tossed with wilted baby spinach, fragrant garlic, and a hint of red pepper flakes for a spicy kick. Topped optionally with a sprinkling of Parmesan cheese, this dish offers a comforting yet nutrient-packed side or vegetarian main course. Ready in just 45 minutes, it's a quick and wholesome way to bring seasonal vegetables to the table. Perfect for fall or whenever you're craving a delicious blend of earthy and bright flavors! Tags: roasted butternut squash, sautéed spinach recipe, healthy vegetable dishes, vegetarian side ideas.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 6 cups baby spinach
- 3 tablespoons olive oil
- 3 medium garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon red pepper flakes
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Peel the butternut squash, cut it in half, and remove the seeds. Dice the squash into 1-inch cubes.
Place the cubed squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground cinnamon. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring once halfway through.
While the squash is roasting, peel and mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the baby spinach to the skillet a handful at a time, stirring frequently, until all the spinach is wilted. This should take about 3-4 minutes. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.
Once the squash is done roasting, gently combine it with the sautéed spinach in the skillet. Toss to ensure the flavors are evenly distributed.
Remove from heat and transfer to a serving dish. Optionally, sprinkle with grated parmesan cheese before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 27.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1474 mg | 113% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4061 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
