This recipe is the love child of this dish and the contents of my refrigerator. It came out quite tasty, if not delicious. Next time I would probably use lentils instead of quinoa just to make it more hearty…and because I’m a little obsessed with lentils.
In case you didn’t know, butternut squash is not just a carby winter squash. The starch it contains actually has antioxidant, anti-inflammatory, anti-diabetic and insulin-regulating properties. It’s also loaded with vitamin A! One cup of cooked squash has 457% of your recommended daily intake. Couple the squash with spinach and I don’t think I have to tell you that this is a healthy dish. Perfect as a side to your meal or as a tasty lunch…perhaps with a bowl of soup? In the spirit of doling out kitchen confidence, here are a few ways you could also change it up:
- instead of quinoa, use lentils, farro, or wheatberries. Okay, yes, even rice
- instead of pine nuts, use walnuts, sliced almonds or chopped hazelnuts
- instead of leeks, use onion, shallots, or scallions
- instead of spinach, use kale, dandelion greens, or mustard greens
- instead of butternut, use acorn, delicata squash, or sweet potato
Or, you can just make it how I did:
Butternut Squash with Leeks and Baby Spinach
Ingredients
- 2 tablespoons olive oil
- 1 medium leek cleaned and thinly sliced
- 2 cups peeled and diced butternut squash
- 1 cup cooked quinoa
- 2 cups baby spinach
- 2 tablespoons toasted pine nuts
- 5 leaves sage chopped
Instructions
- Toss the squash in olive oil and salt and pepper, roast at 425 for about 20 minutes. Heat about one tablespoon of olive oil in a large saucepan over medium-high heat. Add the leeks and sage and cook, stirring occasionally, until softened, about 5 minutes. Add the cooked squash and cooked quinoa to the pan. Then add baby spinach, a few handfuls at a time, gently stirring until it just begins to wilt. Remove from the heat. Sprinkle with the pine nuts. Season with salt and pepper, to taste.
Enjoy!
