Butternut Squash with Spinach, Raisins, and Pine Nuts


  • 2 Tbs. unsalted butter
  • 1 small lemon, finely grated to yield ½ tsp. zest and squeezed to yield 2 tsp. juice
  • 2 Tbs. extra-virgin olive oil
  • 1-¾ lb. butternut squash, peeled and cut into ¾-inch dice (about 4 cups)
  • Kosher salt
  • 1 medium yellow onion, cut into ½-inch dice
  • ¼ cup raisins
  • + 3 more ingredients
    • 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
    • 1 oz. coarsely grated Parmigiano-Reggiano (about ¼ cup)
    • 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine. Heat the oil in a 12-inch nonstick skillet over medium heat. Add t...

View full recipe at SpringPad


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