Warm, roasted butternut squash paired with fresh spinach makes for a hearty and flavorful side dish. The addition of sliced almonds adds a satisfying crunch, balancing the sweetness of the squash and the earthiness of the greens. Perfect for a cozy dinner or a holiday table, this simple dish delivers both comfort and nutrition in every bite.
Ingredients
- 1 medium butternut squash
- 2 tbsp. olive oil
- 1 tsp. olive oil
- kosher salt
- Pepper
- 1/4 c. sliced almonds
- 1/4 tsp. ground cinnamon
- 1 pinch cayenne pepper
- 4 c. baby spinach
Instructions
Steps:
- Heat the oven to 425 degrees F. On a large, rimmed baking sheet, toss the butternut squash with tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
- Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
- Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
