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Butternut Squash with Baby Spinach

Posted Nov 19 2010 12:00am

Photo from Elisa's kitchen

Only 4 main ingredients, minimal preparation, and a stick-to-your-ribs comfort without the stick-to-your-rear fat and stick-to-your-arteries cholesterol.  This is a seasonal Thanksgiving dish that you will be thankful you included in your meal.

This year, I will be traveling about 45 minutes for Thanksgiving dinner, but I plan to whip this together an hour before I leave.  It is an easy to transport, nutritious, seasonal dish to share.  Plus, I know I will enjoy having a plant-based option without all the excess butter, salt, and/or oil present in so many holiday meals.  I generally cook without oil, but I do drizzle a tiny amount on the squash to aid in the roasting process.  However, don’t be fooled – this dish is delish with minimal to no oil.

Part of being successful throughout the holidays is making sure healthy plant-based options will be available for yourself. This means planning ahead and taking action.  Both you and others will be glad that you did, and you will be setting a great example to those near and dear.

The most labor intensive portion of this recipe is preparing the squash.  If you are short on time and energy, buy pre-cut butternut squash at your local grocery store to eliminate the hassle.  Some things are simply worth paying for!  Buy the squash the day before you need it, and you can often save a dollar on pre-cut squash that needs sold due to its short shelf life.  Or, buy the squash from a local farmer – organic tastes amazing – do the labor yourself, and you will have a very beautiful, very affordable seasonal dish!

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