My favorite veggie for any time of the year is butternut squash. Combined with spinach, it's not just delicious -- it's also a powerhouse of antioxidants,vitamins and minerals. Butternut squash is fat free and nutrient dense, with Vitamins A, B and C, as well as an assortment of minerals, including potassium, calcium, magnesium, phosphorous and iron. Spinach is no slouch, either. It's considered a negative-calorie food -- can you imagine that? Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. Butternut squash and spinach both taste great by themselves, and they also taste great together.
This dish goes together quickly and easily and could almost be served as a meal by itself. It must be all that nutrition making this combination very filling and satisfying.
Butternut Squash-Spinach Mash
Source: Judy's Kitchen
Rating: 8 out of 10
INGREDIENTS: 1 Tbsp. olive oil
1 small shallot, chopped fine
1 cup cooked butternut squash, roughly mashed
1/8 tsp. sea salt
big pinch black pepper
2 big pinches grated fresh nutmeg
3 fresh sage leaves, chopped
1/3 cup low-sodium chicken broth
1 cup cooked, drained, chopped spinach
1/2 cup grated Romano cheese plus additional cheese for topping
In saute pan or fry pan with high sides, heat the oil over medium-high heat; add the shallot and cook till transparent. Stir in the squash, salt, pepper, nutmeg, and sage till the squash starts to caramelize a bit, about 3 minutes, then stir in the broth and spinach. Allow mixture to bubble then cover, reduce heat and simmer for about 5 minutes to let flavors develop. Stir in cheese right before serving, and top with additional cheese, if desired. Yield: 2-3 servings