Fall Spinach & Butternut Squash Bake

Fall Spinach & Butternut Squash Bake

Sep 24, 2015

The weather may not feel like it, but Fall is officially here!!  Seasonal fall produce is here too and now is the best time to try out new recipes using produce like squash in different ways than just the traditional ones! 

 Many of us like to use pumpkins and squash for decorations around the home and while that it completely acceptable….you are missing the boat if you aren’t cooking and eating them! 

 Fall produce like acorn, spaghetti and butternut squash are packed full of vitamins and nutrients that you could be reaping the benefits from by eating them!!

 Honeycrisp apples can be used in many ways aside from having an apple for a "Grab N' Go" healthy snack or making a delicious apple pie.  You can use apples in savory recipes like stuffing, soups/stews, or cooked with onions, herbs and a protein such as pork or chicken to add a hint of sweetness with a little tartness – the possibilities are endless.

 Here is a delicious recipe that not only tastes like fall, but has the colors of fall as well!  If you have never cooked a butternut squash before, this recipe is quite possibly one of the easiest ways to prepare one by baking it in the oven!

Spinach Squash Bake

 Minutes to Prep/Cook: 55 minutes       Number of Servings: 4

 Ingredients:

  •  ½ of a 5oz clam Organicgirl Super Spinach, chopped
  • 2 ½ lbs butternut squash, skin, stem and seeds removed,  cubed (use a vegetable peeler to remove skin)
  • 1 ½ tablespoons extra virgin olive oil
  • ½ teaspoon coarse sea salt (optional)
  • 1/3 cup walnuts
  • ¼ cup pomegranate seeds

 Directions:

  1. Preheat your oven to 400 degrees.  Place squash in a baking dish and lightly sprinkle with coarse sea salt (optional) and extra virgin olive oil.  Toss to coat.
  2. Bake for 45 minutes or until the squash is tender and remove the squash from the oven.
  3. Add the Organicgirl Super Spinach and toss.
  4. Sprinkle the walnuts on top and bake for another 5 minutes until the nuts are lightly toasted.
  5. Remove and garnish with pomegranate seeds.

 Tips:

  •  If you choose not to use a pomegranate then you can substitute reduced-sugar dried cranberries or dried cherries for a garnish instead.
  • You can also add a sprinkle of freshly grated parmesan cheese instead of using the salt in the recipe – it will add a salty and cheesy flavor to the dish.
  • This is an easy recipe to make for a Thanksgiving side that will surely impress your guests!

 

Nutrition Facts (per serving):

Calories: 184    Protein: 3.5gm    Total Carbohydrates: 20gm    Fiber: 6gm   

Total Fat: 12gm    Cholesterol: 0mg    Sodium: 312mg 

 Recipe courtesy of Organic Girl

  

Melanie Kluzek, Registered Dietitian for County Market

 



Category: Recipes

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