easy sautéed spinach with roasted butternut squash and broccoli
A delicious recipe for easy sautéed spinach with roasted butternut squash and broccoli. If you're looking for a healthy spinach recipe or the best way to cook fresh spinach, this recipe is for you. Made with fresh spinach, quinoa, roasted butternut squash, and roasted broccoli.
2cupsFresh Broccoli Florets1, 2lb head of Broccoli
2cupsButternut Squash (1 large squash)peeled and cut into cubes
½cupQuinoaprepare according to package
¼cupPumpkin Seeds (pepitas)
First, Prepare your veggies by cutting your broccoli into medium-sized florets, destemming your spinach, and peeling the butternut squash. through clean your broccoli and spinach and chop the butternut squash into small cubes. Lay broccoli florets on a paper towel-lined baking sheet to dry. Toss spinach is a salad spinner to remove all access water and set aside.
Next, preheat the oven to 400 degrees and line one large baking sheet with foil.
Place butternut squash and broccoli on a foil-lined baking sheet. Drizzle with EVOO and sprinkle with cumin, cinnamon, garlic powder, chili powder, salt, and pepper. Roast in the oven for 15-20 minutes or until vegetables become crisp and broccoli fragrant.
While vegetables are roasting cook your spinach and quinoa (as directed on the bag). In a large skillet heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of minced garlic. Add raw spinach to the skillet. Once all spinach is added, sprinkle with salt, pepper, and fresh lemon juice. Cook until wilted. *Should yield 2 cups once cooked down. Taste cooked spinach and add more salt and/or lemon juice as needed.
Finally, add roasted vegetables and quinoa to the skillet with the spinach. Season with salt and pepper to taste. Top with dried cranberries and roasted pumpkin seeds. Serve alongside your favorite protein or alone!
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