Squash & Spinach Parmesan

5 ingredients
3 steps

Ingredients

  • 2 pounds butternut squash, peeled and cubed
  • 1 bunch spinach, stemmed and coarsely chopped
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 1/2 cup grated parmigiano reggiano

Directions

  1. 1
    In a large skillet over moderately high heat, heat oil and sautee squash with salt and pepper to taste until almost tender (about 7 min).
  2. 2
    Add spinach to squash, along with 1/2 cup water. Cook, stirring occasionally, until liquid is evaporated.
  3. 3
    Add lemon juice, salt & pepper to taste. Top with parmesan and serve.

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