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4 cups butternut squash, peeled and cubed
3 cups spinach, washed and roughly chopped
1/2 cup minced onion
1 clove garlic, minced
1" piece fresh ginger root, minced
1/4 tsp cayenne pepper
black pepper (optional)
pine nuts, toasted
1 tsp canola oil
Preheat oven to 425. Spread squash in single layer on a lightly oiled baking sheet. Bake 10-15 minutes until fork tender (alternatively, squash can be steamed until fork tender instead of roasted). Saute onion, garlic, ginger, and cayenne with canola oil until tender. Toss cooked squash into pan with onions. Add spinach until wilted. Top with a handful of toasted pine nuts.
Serves 6
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