Description
A vibrant, nutrient-dense skillet meal that perfectly balances the natural, creamy sweetness of roasted butternut squash with iron-rich baby spinach. Aromatics of shallot and garlic, paired with warm hints of paprika and cumin, make this a comforting, health-focused dish. Designed for busy weeknights, this wholesome, plant-based meal comes together in under 30 minutes, providing a clean and satisfying experience that is both gluten-free and flavorful.
Ingredients
1 tablespoon olive oil
1 shallot, finely diced
5 cups butternut squash, peeled and cubed into 1/2-inch pieces
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3 handfuls baby spinach
1/4 cup fresh parsley, finely chopped
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the diced shallot and cook until translucent, about 2-3 minutes.
Add the butternut squash cubes and cook, stirring occasionally, until tender and lightly browned, about 12-15 minutes.
Stir in the minced garlic, salt, paprika, and cumin, cooking for 1 minute until fragrant.
Add the baby spinach in handfuls, tossing gently until it is just wilted.
Remove from heat and garnish with chopped fresh parsley before serving.
Notes
Ensure the butternut squash is cut into small 1/2-inch cubes to ensure it cooks through within the timeframe. For extra protein, toss in a can of chickpeas or hemp hearts before adding the spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.