Butternut Squash Spinach Skillet Recipe

Introduction

This Butternut Squash Spinach Skillet is a simple, wholesome dish that’s perfect for a quick weeknight meal. Packed with tender squash, fresh spinach, and warm spices, it’s both comforting and nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 shallot, finely diced
• 5 cups cubed butternut squash (about 1.5 lb)
• 2 garlic cloves, minced
• ½ teaspoon salt (or to taste)
• ½ teaspoon paprika
• ½ teaspoon ground cumin (optional, for a smoky flavor)
• 2–4 handfuls baby spinach (to taste)
• ¼ cup parsley leaves, finely diced
• ½ tablespoon lemon juice (from 1 lemon wedge)
• Optional: 1–2 tablespoons hemp hearts or nutritional yeast

Instructions

1. Step 1: Heat the olive oil over medium heat in a large skillet. Add the cubed butternut squash and finely diced shallot. Mix well and spread the squash evenly throughout the skillet—even if it doesn’t all fit in one layer. Cover with a lid and cook undisturbed for 3–5 minutes, until the squash begins to brown on the bottom.
2. Step 2: Add the minced garlic, salt, paprika, and cumin (if using). Stir well, cover again, and cook for another 3–5 minutes.
3. Step 3: Stir the squash mixture, then add the baby spinach. Cover and cook for 2–3 minutes. Remove the lid and stir until the spinach is wilted. Add the lemon juice and parsley, stirring to combine. Adjust salt to taste and remove the skillet from heat.
4. Step 4: Sprinkle hemp hearts or nutritional yeast over the dish if desired. Serve warm.

Tips & Variations

• For extra protein and texture, add toasted nuts like pine nuts or chopped walnuts on top before serving.
• Swap baby spinach with kale or Swiss chard for a different leafy green flavor.
• Use smoked paprika instead of regular paprika for a deeper smoky taste.
• If you prefer softer squash, cover and cook it a little longer at the beginning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water before reheating helps keep the squash moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well. Just thaw it first and reduce the initial cooking time slightly, since frozen squash will release some moisture.

Is this dish vegan?

Yes, this recipe is naturally vegan. The optional hemp hearts or nutritional yeast add a cheesy flavor and extra nutrients without using animal products.

Butternut Squash Spinach Skillet Recipe

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★★★★★

4.6 from 80 reviews

A vibrant and healthy butternut squash spinach skillet dish, featuring tender cubed butternut squash sautéed with shallots, garlic, and warming spices, finished with fresh spinach, parsley, and a bright splash of lemon juice. Optional hemp hearts or nutritional yeast add a nutritional boost. Perfect for a quick, flavorful, and nutritious vegetarian side or light main.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 5 cups cubed butternut squash (about 1.5 lb)
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 2–4 handfuls baby spinach (to taste)
• ¼ cup parsley leaves, finely diced

Spices & Seasonings

• ½ teaspoon salt (or to taste)
• ½ teaspoon paprika
• ½ teaspoon ground cumin (optional, for smoky flavor)
• ½ tablespoon lemon juice (from 1 lemon wedge)

Oils & Optional Additions

• 1 tablespoon olive oil
• Optional: 1-2 tablespoons hemp hearts or nutritional yeast

Instructions

1. Heat the oil and cook squash and shallots: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the cubed butternut squash and finely diced shallot, stirring to combine. Spread the squash evenly across the skillet surface (it’s okay if not all fits in one layer). Cover with a lid and cook undisturbed for 3-5 minutes until the squash starts browning on the bottom.
2. Add garlic and spices: Add the minced garlic, ½ teaspoon salt, ½ teaspoon paprika, and ½ teaspoon ground cumin (if using) to the skillet. Stir well to coat the squash and shallots. Cover again and cook for another 3-5 minutes until the squash is tender and flavors meld.
3. Add baby spinach and finish cooking: Stir the squash to mix, then add 2-4 handfuls of baby spinach according to taste. Cover and let cook for 2-3 minutes until the spinach is wilted. Remove the lid, stir in ½ tablespoon lemon juice and the finely diced parsley. Season with additional salt if needed, then remove the skillet from heat.
4. Optional topping and serving: Sprinkle with 1-2 tablespoons hemp hearts or nutritional yeast if desired. Serve the dish warm as a nutritious side or light main.

Notes

• Adjust the amount of baby spinach based on your preference for leafy greens.
• Ground cumin adds a smoky depth but can be omitted if you prefer a milder flavor.
• Hemp hearts or nutritional yeast add extra protein and a nutty or cheesy flavor respectively.
• This dish works well as a side or a vegetarian main paired with grains or bread.
• Make sure not to stir the squash too frequently during cooking to allow browning which adds flavor.

Keywords: butternut squash, spinach, skillet, vegetarian, healthy, quick, easy, sautéed vegetables