Roasted Butternut Squash and Spinach
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.
Ingredients
1 medium butternut squash
2 tbsp. olive oil
1 tsp. olive oil
kosher salt
Pepper
1/4 c. sliced almonds
1/4 tsp. ground cinnamon
1 pinch cayenne pepper
4 c. baby spinach
Instructions
Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment