Brown Butter Cumin Veggies with Garlic Spinach
Total time: 20 minutes
Ingredients:1 medium carrot, sliced into 1/4-inch circles1/4 butternut squash, cubed2-3 tbsp butter1 1/2 tsp cumin 1/2 tsp curry powder1/2 tsp nutmeg2 cups baby spinach, rinsed2 cloves garlic, minced1 tbsp safflower oil + 1 tbspsalt and pepper
fresh mint, chopped, for garnishing
Directions:In a small pan melt the butter on low heat for about 2-3 minutes, whisking or stirring frequently until it starts to brown. The butter will foam a bit and once it starts to turn brown, remove from heat and set aside. In a separate pan, heat 1 tbsp safflower oil. Season the carrot and squash with salt and pepper and the spices. Saute in the pan, covered, for about 4-5 minutes until the squash has softened. Transfer to the pan with the brown butter and toss to coat the vegetables evenly. Garnish with fresh mint. Once transferred, heat the remaining 1 tbsp safflower oil in a pan and saute the garlic. Season the baby spinach with salt and pepper and wilt for 2-3 minutes. Serve with the vegetables immediately.