Butternut Squash With Wilted Spinach Recipes

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BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH



Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach image

A delicious dish for fall! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!

Provided by Kim's Cooking Now

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Gnocchi Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

1 cup water
1 pound butternut squash, peeled and cut into 1/2-inch cubes
½ pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large egg
2 teaspoons salt
2 cups all-purpose flour, plus more as needed
2 bunches fresh spinach, rinsed and chopped
4 tablespoons salted butter
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh sage
4 cloves garlic, minced
½ teaspoon crushed red pepper
¼ cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
  • Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
  • Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
  • Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
  • Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
  • Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.

Nutrition Facts : Calories 572.2 calories, Carbohydrate 79.1 g, Cholesterol 81.4 mg, Fat 22.5 g, Fiber 8.7 g, Protein 17.5 g, SaturatedFat 9.7 g, Sodium 1484.4 mg, Sugar 3.6 g

WILTED SPINACH SALAD WITH BUTTERNUT SQUASH



Wilted Spinach Salad with Butternut Squash image

Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 cup cubed peeled butternut squash
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/3 cup balsamic vinegar
2 tablespoons dry red wine or chicken broth
2 tablespoons whole-berry cranberry sauce
5 cups fresh baby spinach
4 slices red onion
1/2 cup dried cranberries
1/3 cup slivered almonds, toasted
1/3 cup crumbled goat cheese
Coarsely ground pepper, optional

Steps:

  • In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm., In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer. , Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.

Nutrition Facts : Calories 228 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 382mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

BUTTERNUT SQUASH WITH WILTED SPINACH RECIPE - (4.6/5)



Butternut Squash with Wilted Spinach Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 7

1/4 cup blue cheese crumbles
3 Tablespoons lemon juice
Salt and ground black pepper; to taste
1-1/2 teaspoon extra-virgin olive oil
1/2 small red onion thinly sliced
1 (5 ounce) package baby spinach
4 cups cubed and roasted butternut squash; warmed

Steps:

  • Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

BUTTERNUT SQUASH W/ WILTED SPINACH AND BLUE CHEESE



Butternut Squash W/ Wilted Spinach and Blue Cheese image

Make and share this Butternut Squash W/ Wilted Spinach and Blue Cheese recipe from Food.com.

Provided by heatherhopecs

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 medium butternut squash (about 2 pounds)
1 tablespoon extra virgin olive oil
salt & fresh ground pepper
1/4 cup blue cheese, crumbled
3 tablespoons lemon juice
salt & fresh ground pepper
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5 ounce) package Baby Spinach

Steps:

  • Preheat oven to 400°F Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
  • If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.
  • Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer.
  • Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Stop cooking squash but keep it warm.
  • Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
  • Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
  • Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

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