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.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel the butternut squash, cut it in half, and remove the seeds. Dice the squash into 1-inch cubes.

Step 3

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.

Step 4

Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring once halfway through.

Step 5

While the squash is roasting, peel and mince the garlic cloves.

Step 6

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.

Step 7

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.

Step 8

Once the squash is done roasting, gently combine it with the sautéed spinach in the skillet. Toss to ensure the flavors are evenly distributed.

Step 9

Remove from heat and transfer to a serving dish. Optionally, sprinkle with grated parmesan cheese before serving.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(1690.2g)

Amount per serving	% Daily Value*
Calories	1222.7

Total Fat 58.3g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 53.4mg	0%
Sodium 3387.5mg	0%
Total Carbohydrate 156.9g	0%
Dietary Fiber 49.9g	0%
Total Sugars 27.7g
Protein 38.5g	0%

Vitamin D 12.8IU	0%
Calcium 1474.1mg	0%
Iron 15.2mg	0%
Potassium 4060.9mg	0%

*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.

Source of Calories

Fat: 40.2%

Protein: 11.8%

Carbs: 48.0%