Best 3 Butternut Squash With Baby Spinach Recipes
Butternut squash and baby spinach come together to create a delicious and nutritious side dish or main course. Both ingredients are packed with essential vitamins, minerals, and antioxidants, making them a great choice for those looking for a healthy and flavorful meal. The sweetness of the butternut squash pairs perfectly with the slightly bitter flavor of baby spinach, and the addition of garlic, herbs, and spices creates a dish that is sure to please everyone at the table. Whether you're roasting, sautéing, or baking, there are many ways to prepare butternut squash and baby spinach, making it a versatile dish that can be enjoyed year-round.
Let's cook with our recipes!
ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®
A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.
Provided by Marcia
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
- Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
- Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
- Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g
ROASTED BUTTERNUT SQUASH FOR BABY
After about a month of eating solids, I wanted to start introducing more flavors to my son. Butternut squash is a great first food, and here it is roasted with a little olive oil and thyme for a tasty puree that any baby will love! Store any leftovers in the fridge for up to 3 days.
Provided by Diana Moutsopoulos
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
- Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
- Scoop out the squash flesh and mash in a bowl.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 14.6 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5 mg, Sugar 2.8 g
JANET'S SAUTEED YELLOW SQUASH AND SPINACH
I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.
Provided by Janet Knowles
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and garlic over medium heat.
- Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
- Add in the spinach.
- Sprinkle in the Morton Nature Seasoning.
- Continue to cook till the spinach is wilted (about another 4 minutes).
Tips for cooking butternut squash with baby spinach:
- Choose a butternut squash that is firm and heavy for its size.
- Peel and cube the squash before cooking to reduce the cooking time.
- Roast the squash in a hot oven to caramelize the natural sugars and enhance the flavor.
- Add baby spinach to the squash towards the end of the cooking time to wilt and retain its nutrients.
- Season the dish with salt, pepper, and other herbs and spices to taste.
- Serve the roasted butternut squash and baby spinach as a side dish or main course.
Conclusion:
Butternut squash and baby spinach is a delicious and nutritious combination that can be enjoyed in many different dishes. The squash is a good source of fiber, vitamins, and minerals, while the spinach is a good source of antioxidants and folate. This recipe for roasted butternut squash and baby spinach is a simple and easy way to enjoy these healthy ingredients. The dish can be served as a side dish or main course, and it is a great way to add more vegetables to your diet.
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