Author Notes
This is an easy meal that's perfect for fall. Any protein would go well with this. Meatballs containing pork would be a rich addition placed into the squash before topping it with the spinach mixture. —chinapans
Ingredients
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1
Small butternut squash
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1 bunch
Spinach, rinsed, stems removed
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1
large Vidalia or golden onion
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2 tablespoons
Parmesean cheese, grated
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2 tablespoons
Olive oil
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1 splash
Walnut oil
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1/4 cup
Roasted, crushed walnuts
Directions
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Preheat your oven to 350 degrees.
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Slice the squash in half lengthwise and place in a baking dish with 1/4 to 1/2 inch of water and bake until a knife or fork easily pierces the squash. About 45 minutes.
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Slice onions into crescent-shaped pieces and sautee in olive oil until translucent in a large pan. Salt and pepper to taste.
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Add spinach on top of onions and cover to wilt. When spinach turns bright green remove it from the heat.
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Transfer the cooked squash to serving plates or a serving dish. Season with salt and a little pepper.
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Top each squash with the spinach and onions, a smattering of parmesean cheese and roasted walnuts. Drizzle walnut oil over each.
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