One day I walked into Wegman’s, and was immediately drawn to the sampling station (I think that happens to me a lot).
I really had never made butternut squash before, but, I tasted and loved the savory flavors of this dish. My version jazzes up their recipe with the addition of curry powder and a cranberry trail mix including nuts.
1 medium butternut squash, peeled, and cut into 2 inch cubes (Butternut squash is a pain to cut; Costco sells it in a package, already cut up for a good price)
3 tablespoons Wegman’s basting oil
1 1/2 tablespoon butter
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Half of medium red onion, thinly sliced
1/2 bag of baby spinach
1/2 teaspoon curry powder
1/4 cup cranberry trail mix (incl. pumpkin seeds, almonds, raisins, sunflower seeds…)
1 tablespoon organic agave nectar (optional)
- In a mixing bowl, add squash and season with salt, pepper and 2 tablespoons of the basting oil.
- Heat the remaining 1 tbsp of basting oil and the butter in a large pot (that has a cover) over medium heat. Then, add the squash to the pot. (Add a little water, about 2 tbsp., to the mixing bowl that held the squash and basting oil, and set aside)
- Let the squash cook for about 4 – 5 minutes, until it starts to brown a little on one side.
- Add the red onion slices to the pot, and gently saute the squash and onions. Continue to brown the squash, but adjust heat so as to not burn the squash.
- Add the baby spinach, and mix gently. Sprinkle the curry powder over top, and add the reserved water from the mixing bowl. Mix gently, cover and cook on low for about 5 minutes.
- Add the cranberry trail mix; cover and cook for another 5 minutes.
- Check squash for doneness, and add more salt and curry spice if needed; Drizzle the agave nectar over the squash. Serve and enjoy!