Pan Roasted Butternut Squash With Spinach And Parmesan
In the midst of the pumpkin season, I promise to indulge you with such recipes until the end of the fall. It is going to be approximately another 1.5 months 🙂
I spent a long time looking for a lovely recipe from butternut squash, that was neither a pie nor pasta, but the Internet seems to be obsessed with these classics. I’ve heard a lot that many people don’t like pumpkins because they are neither sweet nor savory and in fact are plain and not tasty at all.
I planned to create a recipe that would change your mind.
Before I came up with this recipe, I set myself the task of showing you, the reader, that a pumpkin can and should be tasty. And if you tried something with, for example, butternut squash, that wasn’t tasty, then I assume it was just poorly prepared.
List of ingredients:
- 1 whole medium-sized butternut squash (about 700 grams)
- 5 cups of fresh spinach
- 3 tablespoons of butter
- 3 tablespoons of parmesan grated
- 4 tablespoons of toasted pumpkin seeds
- Freshly ground pepper
Nutrition Per Serving:
- 220 Calories
- 13 g Fat
- 23.7 g Carbs
- 5 g Fiber
- 4 g Sugar
- 6 g Protein
How to make:
Peel the pumpkin, take the seeds out and cut into medium cubes.
Melt the butter in a frying pan and put a pumpkin on it. Cook on medium heat for 15 minutes under the lid, stirring occasionally.
Remove the lid and cook for 5 more minutes.
Start adding the spinach. Work in batches adding 1 cup at a time.
Cook until the spinach begins to soften for 1-2 minutes, before adding the next cup.
Add salt, Parmesan and mix well.
Serve with toasted pumpkin seeds and freshly ground pepper.