butternut squash and spinach recipe

Written ByJenny Smyth Posted on
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The Best butternut squash and spinach recipe

I’ve been making this butternut squash and spinach recipe for years, and it’s always a hit with my family. The dish originates from the Mediterranean region, where butternut squash is a staple ingredient.

The sweetness of the squash pairs perfectly with the earthy flavor of spinach, and the combination is simply divine. When I’m short on time, I love to use frozen spinach to speed up the cooking process.

This recipe is perfect for a weeknight dinner or a special occasion meal. My kids love helping me in the kitchen, especially when we’re roasting the squash in the oven.

It’s a great way to get them involved in meal prep and teach them about the importance of cooking from scratch. One of my favorite things about this recipe is how versatile it is – we can serve it as a side dish, add it to a bed of rice or pasta, or even use it as a filling for tacos or wraps.

The health benefits of this recipe are numerous, too – butternut squash is high in vitamins A and C, while spinach is packed with iron and antioxidants. My family’s love for this recipe has inspired me to experiment with different variations over the years – adding garlic and lemon juice for extra flavor, using different types of cheese for creaminess, or even substituting other leafy greens like kale or collard greens for spinach.

Roasted Butternut Squash with Spinach and Garlic

4.9 from 597 votes

This dish combines tender roasted butternut squash with fresh spinach and garlic for a simple yet flavorful side or light main. The squash caramelizes in the oven, while the spinach wilts quickly in a hot pan.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Roasted Squash

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Spinach and Assembly

2 tablespoons olive oil
3 cloves garlic, minced
5 oz fresh spinach (about 5 cups)
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

👨‍🍳Directions

1Preheat oven to 425°F.
2Toss the cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
3Spread in a single layer and roast for 25 to 30 minutes, stirring halfway, until the squash is tender and golden brown on the edges.
4While the squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat.
5Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
6Add the fresh spinach to the skillet in handfuls, stirring after each addition.
7Cook for 2 to 3 minutes until the spinach is fully wilted and bright green, then remove from heat.
8Add the roasted butternut squash to the skillet with the spinach.
9Drizzle with lemon juice and sprinkle with red pepper flakes if using.
10Toss gently to combine, then season with additional salt and pepper to taste.
Serve warm.

🔧Equipment

Baking sheet
Large skillet
Chef’s knife
Cutting board
Measuring spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 350mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 4g

📝Notes

For a heartier meal, add cooked quinoa or chickpeas. You can substitute kale for spinach and cook it a few minutes longer until tender.

Watch Video Of How Roasted Butternut Squash with Spinach and Garlic Works

This butternut squash and spinach recipe is one that I always come back to – it’s easy to make, deliciously flavorful, and packed with nutrients. When I’m not serving it as a main dish, I love using leftovers as a topping for salads or wraps.

The best part? This recipe stores beautifully in an airtight container in the fridge for up to three days – simply reheat it when you’re ready for another delicious meal.

❓ Frequently Asked Questions About Roasted Butternut Squash with Spinach and Garlic

Q1: Can I use fresh spinach instead of frozen?

Yes, you can definitely use fresh spinach if you prefer! Just be sure to chop it up finely before adding it to the skillet.

Q2: How do I roast the butternut squash?

To roast the butternut squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 30-40 minutes, or until the flesh is tender and caramelized.

Q3: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! Simply cook the squash and spinach separately, then combine them in a saucepan or serving dish before reheating.

Q4: What type of cheese should I use?

You can use any type of cheese you like – mozzarella, parmesan, feta…the options are endless! Just be sure to crumble or shred it finely before adding it to the skillet.

Q5: Can I add other ingredients like garlic or herbs?

Of course! Garlic and herbs like thyme or rosemary pair perfectly with butternut squash and spinach – feel free to experiment with different combinations to find your favorite flavor.

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