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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
cups 1-inch cubed butternut squash
tablespoons olive oil
cloves garlic, minced
tablespoon fresh ginger, minced
teaspoon crushed red pepper
cup chicken stock
cups packed spinach
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