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Warm Spinach and Butternut Squash


50 minutes

4 servings


Pairs well with the Carrot Juice Risotto (phase 2). You can also substitute yams or sweet potatoes for the butternut squash. Phase One-Repair

Warm Spinach and Butternut Squash


  • 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


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

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