Butternut squash with spinach, raisins, and pine nuts

February 5, 2017 Brigitte Griffin Recipe

1 small lemon – use1/4 tsp grated zest and 2 tsp juice

1 3/4 lbs butternut squash cut into ¾” dice

2 Tbs olive oil

kosher salt

1 med onion cut into ½” dice

¼ cup raisins

5 oz mature spinach leaves, thick stems removed

¼ cup toasted pine nuts

 

Heat oil in 12” skillet. Add squash and i/2 tsp salt. Toss well to coat. Cover pan with lid ajar by about 1”. Turn heat down to medium low, stir occasionally. Cook 10-12 minutes till squash begins to brown.

Add onions and raisins and cook 12-15 minutes more, stirring occasionally, till vegetables are tender and browned.

Add spinach and lemon zest and juice . Cook, covered, for about 2 minutes till spinach is wilted.

Stir in toasted pine nuts.

Jenny Allen 

Vegetables


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