Roasted Squash and Spinach Bowl
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Rastafarian Ital
Equipment
- - Baking sheet
- - Large skillet
Ingredients
- 2 cups butternut squash, cubed
- 4 cups fresh spinach
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon thyme
- - Salt and pepper to taste
Directions
- - Preheat oven to 400°F (200°C).
- - Toss squash and onion with 1 tablespoon olive oil, thyme, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- - Heat remaining oil in a skillet over medium heat, sauté spinach for 3-5 minutes until wilted, then mix with roasted squash and onion.
- - Serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 200
- Protein: 6g
- Fat: 8g
- Carbs: 30g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A