ZZ_Roasted Butternut Squash and Spinach
By á-6505
Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.
Ingredients
- 1 medium (about 1 1/2 pounds) butternut squash, cut into 1-inch pieces
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- Kosher salt
- Pepper
- 1/4 cup(s) sliced almonds
- 1/4 teaspoon(s) ground cinnamon
- 1 pinch(s) cayenne pepper
- 4 cup(s) baby spinach
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from womansday.com
Preparation
Step 1
1. Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
2. Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
3. Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
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