Butternut Squash with
Spinach & Walnuts
Gluten-Free, Soy-Free & Dairy-Free
Butternut Squash is quickly rising to be one of my favorite vegetables. Not only is it good for you, but it tastes good too! Not to mention it’s so versatile and can be a staple in a variety of recipes.
Today’s recipe reflects one of my favorite ways to eat it: sautéed with walnuts and served over a bed of spinach. The coconut oil enhances the creaminess of the squash.
While this can be a main dish for me, I highly recommend serving it as a side at your Thanksgiving dinner!
What did Chef Walter say,
“Taste real good as is, but feel free to experiment with some additional spices like Ground Sage or Ground Rosemary.”
1 3lb organic butternut squash
1 large container of organic spinach
1 cup organic walnut pieces (omit if there is an allergy)
3 tablespoons organic coconut oil
3 cloves garlic, minced
Sea salt and pepper to taste
I find it’s easiest to cut up a butternut squash after I’ve boiled it for a short period of time. Fill a stockpot half way with water, bring to a boil and add the butternut squash. Place a plate on top to prevent the squash from surfacing to the top. Boil for 5 minutes.
Carefully remove squash from the pot and let cool for approximately 10 minutes. Slice squash in half long way and use a spoon to remove the seeds. Remove skin and dice squash into 1 inch cubes.
In large sauté pan add 2 tablespoons of coconut oil, add the butternut squash, walnuts, sea salt and pepper, sauté for approximately 10 minutes. I like my butternut squash slightly browned so I don’t stir it too often.
In a separate sauté add one tablespoon of coconut oil, garlic, and spinach. At low to medium flame sauté until spinach is cooked but not wilted.
To serve, place a generous portion of spinach on a plate, top with butternut squash and walnut mixture.
Butternut squash is an excellent source of vitamin A, potassium and fiber. It also provides calcium, iron, magnesium and vitamin C.
Contrary to what some people might think, we need fat in our diet, especially to aide in the digestive process. But it really needs to be a healthy fat such as coconut oil. What differentiates coconut oil from many other oils is that it contains medium chain fatty acids which the body can absorb better. It also is known to have some antibacterial, antiviral and antifungal properties.
These little cloves contain an assortment of vitamins and minerals. Garlic is a staple that I add to most dishes to enhance flavor.
Leafy Greens, Spinach:
Leafy greens provide an excellent source of Vitamin A and K. (Vitamin K is necessary for the absorption of calcium) Leafy greens also provide iron, folate and potassium, although the amounts vary by choice of green. General rule of thumb, the darker the green the better!