Chipotle Squash with Sautéed Spinach

Acorn squash is one of the most versatile and forgiving veggies, its also so filling and pairs perfectly with a savory dish since the sweetness isn’t too overpowering. Organic acorn squash is always so cheap and always available at my grocery store from August on. I make sure to buy it organic since I eat the skin.

This savory dish is super easy for a side or for nice vegetarian/vegan lunch or dinner (just nix the cheese if you are vegan) The sautéed onions and spinach are the perfect texture and the roasted squash seeds add a whole new level of crunch to the dish. PLUS theres little to no food waste when you cook up the squash seeds (they are chalked full of fiber and magnesium)

Cook Time: 30 – 50 minutes all based o the size of your squash

Serves 2 – 3 depending on size of squash and side VS. Meal

For the Squash:

  • Set oven to 375 degrees and cut acorn squash in half – clean out “guts” and seeds rinse seeds in a colander with water try to pick excess squash off. Bake with the squash on a piece of foil with garlic powder and salt – keep an eye on these they can burn and only need about 20 minutes to cook!)

  • Turn squash upside down on a baking sheet

  • Bake for 30 – 50 minutes or until it’s soft enough for a fork to poke through it

  • Once squash is finished – slice into 1 inch slivers and sprinkle chipotle powder evenly over slices (about 1 tbs per acorn squash half)

For the sautéed spinach:

  • 1/3 C of chopped onions

  • 1 tbs of avocado oil

  • 1/4 C of dried unsweetened cranberries

  • pinch of salt & pepper to preferred taste

  • 1 tsp of garlic powder

In a pan warm oil and add onions. Once they are translucent add cranberries and seasoning (garlic salt and pepper) add spinach at the very end and turn off stovetop to avoid over wilting the spinach. Stir mixture up and serve over the sliced & seasoned squash. Sprinkle squash seeds over the top. ** optional – shredded parmesan or goat cheese for a bit of a creamier dish!

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