By DairyFreeGina
*Dairy Free* *Vegan* *Gluten Free* * Plant Based *
Roasted Butternut Squash with Spinach is a great Fall dish! You can also use pumpkin instead of the butternut squash or a combo of the two. I always serve this dish for Thanksgiving, but it can certainly be eaten at other times of the year. You can cube the squash a day or two ahead of time, put in a zip lock bag, and store in the refrigerator until ready to use.
This dish is elegant enough to serve at a dinner party and easy enough to make for a weeknight meal.
Butternut squash is full of antioxidants and vitamins including vitamin C, vitamin E, and beta-carotene.
Antioxidants help prevent or slow cellular damage and reduce inflammation, which may reduce your risk of several chronic diseases.
Besides being a great source of calcium, spinach is also jam packed with antioxidants and fiber and vitamins.
Ingredients
1 medium sized Butternut Squash cut into cubes. Wash and peel or cut away any brown spots or peel that doesn’t look good. It will be easier to cut if you put in microwave for a few minutes. Discard seeds
1 tablespoon Extra Virgin Olive Oil
3 cloves Garlic chopped
1 1arge handful Spinach washed, pat dry
1 handful Craisins
1 1/2 cup Pumpkin Seeds
Salt and Pepper
Instructions
Toss Butternut Squash with olive oil and black pepper. Roast on 425 degrees until fork tender.
While squash is cooking, wash greens, towel dry and cut into bite sized pieces. Lay on bottom of serving bowl.
When squash is done, put in bowl with greens. Add Craisins, pumpkin seeds, and drizzle with olive oil. Adjust seasonings if needed. Toss and serve warm. You can also drizzle with maple syrup for a sweeter taste.
@DairyFreeGina Please do not publish or sell without the written permission of DairyFreeGina
DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too
Roasted Butternut Squash with Spinach
or a combo of the two. I always serve it on Thanksgiving. You can cube the
squash a day or two ahead of time, put in a zip lock bag, and store in refrigerator
overnight.
Dairy Free Vegan Gluten Free
Ingredients
- 1 Medium Sized Butternut Squash Cut into cubes.Wash and peel or cut away any
brown spots or peel that doesn’t look good. It will be easier to cut if you put in
microwave for a few minutes. Discard seeds - 1 Tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic chopped
- 1 Large Handful Spinach Washed, pat dry
- 1 Handful Craisins
- 1 1/2 cup Pumpkin Seeds
- 1 To Taste Salt and Pepper
Instructions
- Toss Butternut Squash with olive oil and black pepper. Roast on 425degrees until fork tender. While squash is cooking, wash greens, towel dry and cut into bite sizedpieces. Lay on bottom of serving bowl. When squash is done, put in bowl with greens. Add Craisins, seeds anddrizzle with olive oil. Adjust seasonings if needed. Toss and serve warm.You can also drizzle with maple syrup for a sweeter taste.
Notes
What’s hyour favorite Thanksgiving dish? Share in the comments section.
Copyright @dairyfreegina . Please do not reproduce, publish or sell without the written permission of DairyFreeGina
DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too
