Stewed Butternut Squash and Spinach

By GratefulSea

Ingredients

• 1/4 1/4 1/4 cup extra-virgin olive oil
• 1 1 1 onion, diced
• 1/4 1/4 1/4 cup golden raisins, minced
• 3 3 3 cloves garlic, minced
• 1/4 1/4 1/4 tsp. garam masala
• 1/4 1/4 1/4 tsp. black pepper
• 1 15 1 15 1 15 oz. can no-salt-added diced tomatoes
• 4 4 4 cups half-inch cubes butternut squash
• 1 1 1 lb. baby spinach
• 1/2 1/2 1/2 tsp. kosher salt

Preparation

Step 1

In a large, heavy skillet, heat the oil over medium heat. Cook the onion until it starts to brown, about 5 minutes.

Stir in the raisins, garlic, garam masala, and pepper. Add the tomato and simmer until thickened, 5-7 minutes.

Add the butternut squash and 1 cup of water. Simmer until the squash is tender, about 20 minutes. Stir in the spinach.

Season with up to ½ tsp. of salt.