On to day two of sharing recent side dishes I’ve created using vegetables from our local Farmer’s Market. Yesterday, I talked about Honey Balsamic Roasted Carrots. Today, we’re using butternut squash in a recipe from Women’s Day. This was actually my first squash experience – I’d always been strangely intimidated by cutting and roasting such an odd-shaped veggie.
Roasted Butternut Squash with Spinach, Toasted Almonds and Spice
- 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
- 1/4 cup(s) sliced almonds
- 1/4 teaspoon(s) ground cinnamon
- 1 pinch(s) cayenne pepper
- 4 cup(s) baby spinach
If you’re like me, you had to Google “how to cut a butternut squash.” This is a good description.
- 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.
- 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.
- Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
Here’s our final dinner, paired with ribs:
LOVED this side dish. If I recall, Tristan thought it was good but wasn’t quite as obsessed. I was able to take leftovers to work the next day and just pull out a few wilty spinach pieces. I will definitely make this recipe again. And, now I know how to handle butternut squash! #wifewin
Up next: I use the leftover toasted almonds in Roasted Carrots with Toasted Almonds and Lemon.