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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
- 2 1/2 cups 1-inch cubed butternut squash
- 3 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3/4 teaspoon crushed red pepper
- kosher salt
- black pepper
- 1/4 cup chicken stock
- 6 cups packed spinach
- 1 tablespoon fresh parsley or cilantro, minced (optional)
- Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven while it is heating to get hot.
- 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.
- 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.
- 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.
- Place on a large platter and sprinkle with chopped herbs, if using. Serve immediately.
- This recipe was entered in the contest for Your Best Butternut Squash