Pan Roasted Butternut Squash With Spinach And Parmesan

In the midst of the pumpkin season, I promise to indulge you with such recipes until the end of the fall. It is going to be approximately another 1.5 months 

I spent a long time looking for a lovely recipe from butternut squash, that was neither a pie nor pasta, but the Internet seems to be obsessed with these classics. I’ve heard a lot that many people don’t like pumpkins because they are neither sweet nor savory and in fact are plain and not tasty at all.

I planned to create a recipe that would change your mind.

Before I came up with this recipe, I set myself the task of showing you, the reader, that a pumpkin can and should be tasty. And if you tried something with, for example, butternut squash, that wasn’t tasty, then I  assume it was just poorly prepared.

Serving size:

4 servings

List of ingredients:

• 1 whole medium-sized butternut squash (about 700 grams)

• 5 cups of fresh spinach

• 3 tablespoons of butter

• 3 tablespoons of parmesan grated

• 4 tablespoons of toasted pumpkin seeds

• Salt

• Freshly ground pepper

Nutrition Per Serving:

• 220 Calories

• 13 g Fat

• 23.7 g Carbs

• 5 g Fiber

• 4 g Sugar

• 6 g Protein

How to make:

Peel the pumpkin, take the seeds out and cut into medium cubes.

Melt the butter in a frying pan and put a pumpkin on it. Cook on medium heat for 15 minutes under the lid, stirring occasionally.

Remove the lid and cook for 5 more minutes.

Start adding the spinach. Work in batches adding 1 cup at a time.

Cook until the spinach begins to soften for 1-2 minutes, before adding the next cup.

Add salt, Parmesan and mix well.

Serve with toasted pumpkin seeds and freshly ground pepper.

Bon Appetit!