There's something about the combination of spinach and butternut squash that sings a melody of health and flavor in every bite. This healthy spinach butternut squash skillet recipe is a testament to that harmony. I remember the first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. It's a dish that's not only nourishing but also a feast for the eyes with its vibrant colors.
My journey with this healthy spinach butternut squash skillet recipe began on a chilly autumn evening when I craved something warm yet light. I initially tried using kale instead of spinach, but found the tender texture and subtle taste of spinach worked better with the sweetness of the butternut squash. It's a recipe I've tweaked and perfected over time, and now it's a staple in my kitchen when I want a quick, nutritious meal that doesn't skimp on taste.
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Ingredients
- Butternut squash — 1 medium, peeled, seeded, and diced
- Fresh spinach — 5 cups, thoroughly washed
- Red onion — 1 small, finely chopped
- Garlic cloves — 3, minced
- Chickpeas — 1 can (15 oz), drained and rinsed
- Cherry tomatoes — 1 cup, halved
- Extra-virgin olive oil — 2 tbsp
- Ground cumin — 1 tsp
- Smoked paprika — ½ tsp
- Crushed red pepper flakes — ¼ tsp, optional
- Fresh lemon juice — 2 tbsp
- Salt and black pepper — to taste
- Feta cheese — ½ cup, crumbled (optional for serving)
- Fresh cilantro — for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, and sauté until the onion is translucent. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings.
- Add the diced butternut squash to the skillet. Sprinkle with ground cumin, smoked paprika, and if you're like me and enjoy a bit of heat, the crushed red pepper flakes. Cook, stirring occasionally, until the squash is tender, about 15 minutes. While I've always loved the traditional version, I once experimented by adding a hint of chili, and it surprisingly elevated the dish to a whole new level.
- Stir in the chickpeas and cherry tomatoes, and cook for another 5 minutes. The tomatoes should start to soften but still hold their shape. A dear friend, who's a chef, once suggested a small tweak to the original method, and it's been my go-to ever since.
- Add the fresh spinach to the skillet in batches. Gently toss and let it wilt for about 2 minutes. This allows the spinach to integrate into the dish without losing its vibrant color and texture.
- Drizzle the fresh lemon juice over the skillet and season with salt and black pepper to taste. Give everything a good stir to combine. It took me a few tries to perfect the balance of acidity, but patience is key here.
- Remove the skillet from heat. If desired, sprinkle with crumbled feta cheese and garnish with fresh cilantro before serving. I've always been apprehensive about using too much garlic, but for this dish, the more, the merrier. It truly enhances the depth of flavors.
Substitutions
- Chickpeas — Cannellini beans are a great substitute if you're out of chickpeas. They add a similar heartiness and absorb the flavors beautifully.
- Feta cheese — For a dairy-free option, you can omit the cheese or use a vegan cheese alternative. After a couple of trial runs, I found that nutritional yeast also gives a nice cheesy flavor.
Variations
- Protein-packed — To make this healthy spinach butternut squash skillet recipe even more filling, you can add diced grilled chicken or tofu. It's a simple addition that makes it a complete meal.
- Spicy — If you're a fan of spice, don't hesitate to increase the amount of crushed red pepper flakes.
Dietary Restrictions
- Gluten-free — This healthy spinach butternut squash skillet recipe is naturally gluten-free, making it a safe choice for those with gluten sensitivities or celiac disease.
- Vegan — Easily make this dish vegan by skipping the feta cheese or using a plant-based alternative. The core ingredients of this dish are all plant-based.
Equipment
- Large skillet
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring spoons
- Citrus juicer (optional)
Storage and Reheating
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days. I found that the flavors meld beautifully overnight, making it even more delicious the next day.
- While this dish is best enjoyed fresh, you can reheat it gently on the stove or in the microwave. Just be careful not to overcook the spinach when reheating.
Pro Tips
- Butternut squash prep — Peeling and dicing butternut squash can be a bit of a task. I like to microwave the whole squash for about 2 minutes to soften the skin, making it easier to peel and chop.
- Layering flavors — Don't rush the sautéing of onions and garlic. This foundational step is crucial for building a rich flavor base for the entire dish.
- Spinach wilting — Add the spinach last and turn off the heat as soon as it begins to wilt. Overcooking will cause it to lose its vibrant color and nutrients.
Healthy Spinach Butternut Squash Skillet Recipe for Thanksgiving
Elevate your Thanksgiving menu with this healthy spinach butternut squash skillet recipe. Packed with wholesome ingredients, it's a nutritious addition to your holiday feast.
Equipment
- Wooden spoon
- Citrus juicer optional
Ingredients
- 1 medium Butternut squash peeled, seeded, and diced
- 5 cups Fresh spinach thoroughly washed
- 1 small Red onion finely chopped
- 3 Garlic cloves minced
- 1 can (15 oz) Chickpeas drained and rinsed
- 1 cup Cherry tomatoes halved
- 2 tablespoon Extra-virgin olive oil
- 1 teaspoon Ground cumin
- ½ teaspoon Smoked paprika
- ¼ teaspoon Crushed red pepper flakes optional
- 2 tablespoon Fresh lemon juice
- Salt and black pepper to taste
- ½ cup Feta cheese crumbled (optional for serving)
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, and sauté until the onion is translucent.
- Add the diced butternut squash to the skillet. Sprinkle with ground cumin, smoked paprika, and if desired, the crushed red pepper flakes. Cook, stirring occasionally, until the squash is tender, about 15 minutes.
- Stir in the chickpeas and cherry tomatoes, and cook for another 5 minutes.
- Add the fresh spinach to the skillet in batches. Gently toss and let it wilt for about 2 minutes.
- Drizzle the fresh lemon juice over the skillet and season with salt and black pepper to taste. Give everything a good stir to combine.
- Remove the skillet from heat. If desired, sprinkle with crumbled feta cheese and garnish with fresh cilantro before serving.
Notes
- Butternut squash prep — Peeling and dicing butternut squash can be a bit of a task. I like to microwave the whole squash for about 2 minutes to soften the skin, making it easier to peel and chop.
- Layering flavors — Don't rush the sautéing of onions and garlic. This foundational step is crucial for building a rich flavor base for the entire dish.
- Spinach wilting — Add the spinach last and turn off the heat as soon as it begins to wilt. Overcooking will cause it to lose its vibrant color and nutrients.
Nutrition
Nutrition Facts
Healthy Spinach Butternut Squash Skillet Recipe for Thanksgiving
Amount per Serving
Calories
220
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
17
mg
6
%
Sodium
228
mg
10
%
Potassium
817
mg
23
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
20323
IU
406
%
Vitamin C
51
mg
62
%
Calcium
202
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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