Healthy Recipes: Stewed Butternut Squash and Spinach

Stewed Butternut Squash & Spinach

Total time to prepare: 35 minutes


¼ cup extra-virgin olive oil
1 onion, diced
¼ cup golden raisins, minced
3 cloves garlic, minced
¼ tsp. garam masala
¼ tsp. black pepper
1 15 oz. can no-salt-added diced tomatoes
4 cups ½-inch cubes butternut squash
1 lb. baby spinach
½ tsp. kosher salt

• In a large, heavy skillet, heat the oil over medium heat. Cook the onion until it starts to brown, about 5 minutes. Stir in the raisins, garlic, garam masala, and pepper. Add the tomato and simmer until thickened, 5-7 minutes. Add the butternut squash and 1 cup of water. Simmer until the squash is tender, about 20 minutes. Stir in the spinach.
• Season with up to ½ tsp. of salt.

Serves 8.

Nutrition Information:
Per Serving—
Calories: 140
Total fat: 7 g
Saturated fat: 1 g
Sodium: 180 mg
Carbohydrates: 18 g
Fiber: 4 g
Protein: 3 g

Stewed Butternut Squash and Spinach

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