Author Notes
This is a great solution when you need something comforting and healthy, something that isn't always easy to do during the holidays. It would make a wonderful addition to a Thanksgiving table in place of the typical baked squash. —chez_mere
Ingredients
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2 1/2 cups
1-inch cubed butternut squash
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3 tablespoons
olive oil
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1/2 teaspoon
cinnamon
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3
cloves garlic, minced
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1 tablespoon
fresh ginger, minced
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3/4 teaspoon
crushed red pepper
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kosher salt
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black pepper
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1/4 cup
chicken stock
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6 cups
packed spinach
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1 tablespoon
fresh parsley or cilantro, minced (optional)
Directions
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Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven while it is heating to get hot.
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In a large bowl, toss cubed squash with 2 Tbsp. olive oil, cinnamon. Season with salt and pepper. Spread out onto preheated baking sheet into single layer and roast until tender, tossing occasionally, about 35-45 minutes.
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When squash is almost done, heat remaining olive oil, garlic, ginger and red pepper in a medium-sized skillet over medium heat, stirring occasionally. Cook until fragrant, about 3-5 minutes, or until garlic is golden, but not brown. Add chicken stock and simmer until reduced slightly, 2-3 minutes.
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Add spinach to skillet, turn off heat, and toss until just slightly wilted. Remove roasted squash from oven and combine with spinach in a large bowl; toss well to evenly coat. Season to taste with salt and pepper.
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Place on a large platter and sprinkle with chopped herbs, if using. Serve immediately.
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