Warm Spinach and Butternut Squash
Side
50 minutes
4 servings
Overview
Pairs well with the Carrot Juice Risotto (phase 2). You can also substitute yams or sweet potatoes for the butternut squash. Phase One-Repair
Ingredients
1/4 cup(s) slivered or sliced almonds (Phase Two only)
1 medium butternut squash peeled and de-seeded. Cut into 1-inch chunks. You can use a bag of frozen tternut squash if you don't have fresh.
3 tablespoon(s) extra virgin olive oil or coconut oil
1 bunch spinach, cleaned and chopped
1 teaspoon(s) fresh squeezed lemon juice
Steps
1. Preheat oven to 425°. Coat the squash in olive oil and put into a glass oven dish. Cook for 45 minutes, or until squash is tender, stirring every 15 minutes.
2. In a large pot over medium heat, mix lemon juice and 2 TBSP of olive oil with a bunch of spinach leaves (cleaned and chopped) and almonds.
3. Add cooked squash and toss until spinach is wilted. Serve while hot. Enjoy!
Pairs with: Carrot Juice Risotto