Tuesday, November 3, 2009

Butternut Squash & Spinach

This month I will be posting recipes that are warming, calming, comforting dishes in anticipation of the chilly months ahead.  There is a calming energy to squash, and it is no coincidence that squash is "in season" during our most hectic time of the year.  In the recipe below, I combined this calming, grounding vegetable with immunity & energy-boosting spinach and some warming spices.  I've been adding turmeric to just about everything I can since this mostly flavorless golden spice contains some great anti-inflammatory properties that are especially helpful this time of year.  I hope you enjoy this dish as much as I did!

Butternut Squash & Spinach

  • 1 onion, finely chopped
  • 6 cloves garlic, roughly chopped
  • olive oil
  • 1/2 butternut squash - seeds removed, peeled and cubed
  • 1 - 1/2 cup water or vegetable broth
  • 1 tsp hot curry powder
  • 1 tsp turmeric 
  • 1/2 -1 tsp crushed red peppers
  • 1/2 tsp sea salt
  • 1 bag spinach (or 3/4 lb) - rinsed and drained
  • In large sauce pan or stock pot, saute onion for about 10 minutes
  • Add garlic and saute for another 3 minutes
  • Add squash to pan, pour in liquid and add spices, bring to boil, reduce heat and allow to simmer until squash is tender enough for a fork to go easily into it
  • Stir spinach into pot, being sure to allow the hot vegetables and broth to coat spinach leaves
  • Heat on stove, covered, for only a minute or two, until spinach leaves begin to slightly wilt
  • Remove from heat and enjoy!

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