Butternut Squash Spinach Skillet
A vibrant and nourishing dish that perfectly balances the natural sweetness of butternut squash with earthy baby spinach. This quick skillet meal is aromatically seasoned with shallots, garlic, and warm spices like cumin and paprika. Ideal for a busy weeknight, it serves beautifully as a nutrient-dense main course or a sophisticated side dish that comes together in just twenty minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
1 shallot, finely diced
5 cups cubed butternut squash (about 1.5 lb)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3 cups fresh baby spinach
Optional: toasted nuts or fried egg for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced shallot and sauté until softened.
Add the cubed butternut squash, cover the skillet with a lid, and cook for 8-10 minutes until tender, stirring occasionally.
Remove the lid and stir in the minced garlic, salt, paprika, and cumin.
Cook for an additional 2-3 minutes to allow the spices to bloom and the squash to slightly brown.
Add the baby spinach to the skillet and toss gently until just wilted.
Remove from heat and serve warm.
Notes
Ensure your squash cubes are uniform in size to guarantee even cooking. If you prefer more crunch, top with toasted walnuts or pecans. To turn this into a heartier meal, add a fried egg on top for extra protein.
Find it online: https://cookingwithramsay.com/butternut-squash-spinach-skillet/