Butternut Squash Spinach Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
