Butternut Squash & Spinach

Name: Butternut Squash & Spinach
Total time: 1920 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Extra virgin olive oil; 3 lb Butternut squash peel and cut into a half inch cubes, about 3.5 cups; 1/2 cup diced onion; 2 clove garlic; 4 1/2 cup spinach, fresh; 1 tsp grated lemon zest; 2 tbsp freshly squeezed lemon juice; 1/2 tsp kosher salt; 1/2 tsp pepper; 2 tbsp dried cranberries; 4 tbsp chopped walnuts or pecans, toasted; 4 tbsp crumbled goat cheese

CgazMom2 @cook_2753240

Casa Grande

Butternut Squash & Spinach

CgazMom2 @cook_2753240

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Ingredients

32 mins

4 servings

2 tbspExtra virgin olive oil
3 lbButternut squash peel and cut into a half inch cubes, about 3.5 cups
1/2 cupdiced onion
2 clovegarlic
4 1/2 cupspinach, fresh
1 tspgrated lemon zest
2 tbspfreshly squeezed lemon juice
1/2 tspkosher salt
1/2 tsppepper
2 tbspdried cranberries
4 tbspchopped walnuts or pecans, toasted
4 tbspcrumbled goat cheese

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Steps

32 mins

1

Makes 4 serving. Hands on time: 20 minutes. Total time: 32 minutes
2

In a large skillet, heat oil over medium heat. Add squash, onion, and garlic. Cook, stirring constantly until squash is lightly brown and slightly tender, about 7 minutes.
3

Add spinach, lemon zest, lemon juice, salt, and pepper. Cook until spinach is wilted and squash is tender, 5 - 7 minutes.
4

Add cranberries and nuts, toss to combine. Sprinkle with goat cheese
5

per serving: 350 calories, 10 g protein, 49 g carbohydrate, 17 g fat (3.5 g saturated), 8 g fiber, 364 mg sodium.