What To Know
- And what better way to do that than with a heartwarming recipe that combines the earthy sweetness of butternut squash, the vibrant freshness of spinach, and the tart tang of cranberries.
- Add the roasted butternut squash to the pot and simmer for 15-20 minutes, or until the squash is very tender and can be mashed easily.
- Whether you’re serving it as a main course, a side dish, or a cozy lunch, this recipe is sure to become a staple in your autumn cooking repertoire.
As the leaves turn into a vibrant tapestry of reds, oranges, and yellows, it’s time to embrace the flavors of fall. And what better way to do that than with a heartwarming recipe that combines the earthy sweetness of butternut squash, the vibrant freshness of spinach, and the tart tang of cranberries?
Butternut Squash Spinach Cranberry Recipe: A Culinary Masterpiece
This tantalizing recipe is a symphony of flavors and textures that will delight your taste buds. The velvety smooth butternut squash provides a rich base, while the crisp spinach adds a refreshing crunch. And the burst of tart cranberries balances the sweetness perfectly, creating a flavor profile that is both comforting and invigorating.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts (optional)
Step-by-Step Instructions:
1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
2. Sauté the Aromatics: While the squash is roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until softened.
3. Add the Broth and Water: Pour in the vegetable broth and water. Bring to a simmer and add the dried thyme.
4. Simmer the Squash: Add the roasted butternut squash to the pot and simmer for 15-20 minutes, or until the squash is very tender and can be mashed easily.
5. Mash the Squash: Using a potato masher or immersion blender, mash the squash until smooth.
6. Add the Spinach and Cranberries: Stir in the chopped spinach and dried cranberries. Cook for 2-3 minutes, or until the spinach has wilted and the cranberries have softened.
7. Season and Serve: Taste and adjust seasonings with salt and pepper as needed. Garnish with chopped walnuts, if desired.
The Health Benefits of Butternut Squash, Spinach, and Cranberries
This recipe not only tantalizes your taste buds but also nourishes your body. Butternut squash is packed with beta-carotene, an antioxidant that supports eye health. Spinach is a powerhouse of vitamins and minerals, including iron, folate, and vitamin K. And cranberries are known for their high levels of antioxidants, which can help protect against chronic diseases.
Tips for a Perfect Butternut Squash Spinach Cranberry Recipe:
- For a smoother texture, roast the butternut squash until it is very soft.
- Add a touch of maple syrup or honey for a hint of sweetness.
- Use fresh spinach for the best flavor and nutritional value.
- If you don’t have dried cranberries, fresh cranberries can be used instead.
- Serve with a side of crusty bread or crackers for dipping.
Variations on the Butternut Squash Spinach Cranberry Recipe:
- Add other vegetables: Chopped carrots, celery, or sweet potatoes would be delicious additions.
- Use different greens: Kale, collard greens, or Swiss chard can be substituted for spinach.
- Add protein: Stir in cooked chicken, turkey, or tofu for a more protein-rich meal.
- Make it creamy: Add a splash of heavy cream or coconut milk for a richer flavor.
- Top with cheese: Sprinkle with grated Parmesan or cheddar cheese for an extra layer of flavor.
The Ultimate Fall Comfort Food
This butternut squash spinach cranberry recipe is the epitome of fall comfort food. It’s warm, hearty, and packed with nutritious ingredients. Whether you’re serving it as a main course, a side dish, or a cozy lunch, this recipe is sure to become a staple in your autumn cooking repertoire.
Frequently Asked Questions
Q: Can I use frozen butternut squash?
A: Yes, frozen butternut squash can be used. Thaw it completely before roasting.
Q: How can I make this recipe vegan?
A: Omit the walnuts and use vegetable broth instead of chicken broth.
Q: Can I reheat the leftovers?
A: Yes, leftovers can be reheated in the microwave or on the stovetop.
Q: How long will the leftovers last in the refrigerator?
A: Leftovers will last for 3-4 days in the refrigerator.
Q: Can I freeze this recipe?
A: Yes, this recipe can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
