This is something I like to think of as a post-holiday detox dinner. It’s healthy enough for New Year’s resolutions, it has a comfort-food factor for cold winter nights and it’s easy to make.
Roast some butternut squash on a Sunday afternoon when you’re pottering around the house.* When you’re ready to eat, sauté some spinach in a bit of olive oil. Add cubed butternut squash and some cheese—almost anything works here, although I like whipped cream cheese because it makes a nice, creamy sauce and isn’t terribly caloric.
Or add a bit of butter—it’s okay, a pat won’t set you back too much. Eat with rice, pasta or as is.
Or add a bit of butter—it’s okay, a pat won’t set you back too much. Eat with rice, pasta or as is.
*To roast squash: Preheat the oven to 425 and line a large pan with foil. Cut up a butternut squash into 4-inch chunks. Don't bother peeling. Place squash in the pan; sprinkle with brown sugar, salt and black pepper. Add a splash of olive oil.
Roast 30-45 minutes, until the squash is easily pierced with a fork. Let cool and peel.
Roast 30-45 minutes, until the squash is easily pierced with a fork. Let cool and peel.
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3 comments:
Yum! This looks good, easy and healthy. I like anything with butternut squash.
Interesting! I've never thought about combining squash and spinach before. Thanks for the instruction on how to do it. :)
Nicole--I loove butternut squash. I'll happily eat it roasted, with just some butter and salt.
Sydney--Not only is spinach & butternut squash delicious, it's also incredibly good for you! :)
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