Stewed Butternut Squash & Spinach

Delicious and nutritious! Warming spices pair nicely with the sweetness of this winter squash.

New to butternut squash? Check out this video on how to peel and cut it.

1⁄4 cup olive oil

1 onion (diced)

1⁄4 cup raisins (minced)

3 cloves garlic (minced)

1⁄4 teaspoon garam masala

1⁄4 teaspoon black pepper

15 ounces diced tomatoes (canned, no added salt)

4 cups butternut squash (1/2 -inch cubes)

1 cup water

1 pound baby spinach

1 teaspoon kosher salt (or table salt)

8 Servings

20 minutes

35 minutes

55 minutes

Peel and cut the butternut squash into cubes and set aside.
Dice the onion.
In a large, heavy skillet, heat the oil over medium heat. Cook the onion until it starts to brown, about 5 minutes.
While the onion is cooking, mince the raisins and garlic.
Stir in the raisins, garlic, garam masala, and black pepper. Add the diced tomatoes and simmer until thickened, 5-7 minutes.
Add the butternut squash and water. Simmer until the squash is tender, about 20 minutes.
Stir in the spinach and season with salt.

Equipment you'll need:

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