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    Home » Pan Roasted Butternut Squash with Baby Spinach

    Published: Sep 26, 2015 · by Sree · This post may contain affiliate links · 12 Comments

    Pan Roasted Butternut Squash with Baby Spinach

    Jump to Recipe

    Roasted butternut squash spiked with Indian Spices. Pan roasting brings out a lot of flavors from the butternut squash. Add to that lovely greens - spinach for example, and you have a lovely side dish.

    Do you agree with me when I say that language of food is love? It is my belief that even if you cook something extremely simple with lots of love and good wishes, it turns out this super delicious meal.

    Edited on 12/14/2020 to add more information about the dish and streamline the content

    Pan_Roasted_Butternut_Squash_with_Baby_Spinach

    **This Pan Roasted Butternut Squash with Baby Spinach recipe post may contain affiliate links. Read my Disclaimer here.

    At home, we love simple dishes for our day to day meal.  The recipe for pan roasted butternut squash with baby spinach fits the criteria perfectly. Simply pan roast the butternut squash with a wee bit of oil and perk it up with the use of some garam masala. Toss some baby spinach into the mix and you have a nutritious accompaniment in a few minutes.

    What are the ingredients to make pan-roasted butternut squash with spinach?

    Full recipe + measurements + video can be found in the recipe card below.

    • Butternut Squash
    • Oil
    • Cayenne Pepper
    • Baby spinach
    • Garam masala
    • Salt
    • Lemon juice

    What are the utensils needed to make pan-roasted butternut squash with spinach?

    • Large skillet
    • Cooking spoon or Spatula
    • Measuring cups and spoons. (This is optional,, if you can eyeball the ingredients)
    freshly cut butternut squash with a few spinach leaves in the background - main ingredients for Indian inspired pan roasted butternut squash and spinach.

    A quick note about garam masala

    Garam masala is a blend of Indian spices and is aromatic and is used extensively in Indian cuisine. I found an interesting article about garam masala along with a recipe for making it at home on npr.org. Though "garam" means hot in Hindi, it does not translate to a spicy blend of flavors. It merely means that the spices used in the blend increase body temperature. Using a  little garam masala at the end of the cooking adds an exotic aroma to the dish as well as enhances the flavor quite a bit.

    A quick note about Cayenne pepper

    I also use Cayenne Pepper powder to add a little heat to the dish. If you are satisfied by the heat garam masala imparts to the dish, use Paprika or any Indian red chili powder to suit your taste.  This will give a pleasant red hue to the dish. I love the heat because it counterbalances the sweetness of the butternut squash and makes it flavorful. This is entirely optional and depends on how spicy you want your food.

    pan roasted butternut squash with spinach

    Step by step instructions to make pan-roasted butternut squash with spinach

    • Wash, peel, and dice butternut squash. You could also use the pre-cut ones available in the grocery stores. If they are too big for your taste, dice them smaller or use them as such.
    • Wash and roughly chop the baby spinach
    • Heat oil in a large skillet. I prefer a non0stick skillet for this recipe, to avoid food sticking to the skillet.
    • Add the butternut squash pieces to the skillet. Keep them in one layer and try not to overcrowd the pan. Cook on medium heat till cooks and starts to brown. The only thing to keep in mind with roasting the butternut squash is to find a temperature at which the squash pieces cook perfectly and the outside browns beautifully. Too high heat will leave browned pieces that are not cooked properly.
    • Add the salt and cayenne pepper (if using) and continue cooking for another 10-15 minutes. Adjust the cooking time until you get the desired browning and the pieces are tender and cooked through. Adjust the heat accordingly.
    • Toss in the chopped baby spinach and mix. Cook until the spinach is wilted.
    • Add the garam masala and mix gently to coat the pieces.
    • Remove from heat and serve hot. Drizzle with lemon juice if you prefer.

    Additional notes

    • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
    • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
    • Serving size - as a side dish, this should be enough for 3-4 people. Always adjust the serving size to suit your dietary needs.
    • Instead of Cayenne pepper, you can add Kashmiri red chilli powder or Sweet paprika powder, or any other red chilli powder. Or skip it altogether for a milder version.

    More recipes from Indian cuisine

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      Instant Pot Jeera Rice
    • Bhutte Ka Kees
      Turmeric Sweet Corn Stir Fry
    • Cauliflower Chickpea Curry
      Cauliflower Chickpea Curry
    • Indian_Spiced_Smashed_Potatoes_closeup_vertical shot
      Indian Spiced Smashed Potatoes
    Pan_Roasted_Butternut_Squash_with_Baby_Spinach

    Pan Roasted Butternut Squash and Baby Spinach

    Pan roasted butternut squash with baby spinach - perk it up some cayenne pepper & a dash of aromatic garam masala.
    Print Recipe Save Saved!
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 3 -4
    Calories 35 kcal

    Equipment

    • Cuisinart Chef's Classic Nonstick Hard-Anodized 12-½-Inch Stir Fry with Helper Handle and Cover

    Ingredients
      

    • 1 about 1.5- 2 lb Medium-sized Butternut Squash
    • 1 tbsp Oil plus extra if required
    • ½ teaspoon Cayenne Pepper adjust to taste
    • 3 cups Baby spinach loosely packed, roughly chopped
    • ¼ teaspoon garam masala adjust to taste
    • Salt to taste
    • Lemon juice optional

    Required equipment

    • Large Skillet and spatula
    • Measuring cups and spoons optional if you can eyeball the measurements

    Instructions
     

    Preparation

    • Wash and peel the butternut squash. Dice into ½ inch pieces. Try to keep the sizes more or less uniform to guarantee uniform cooking.
    • Wash and roughly chop baby spinach.
    • Keep your spices ready.

    Cooking

    • Heat oil in the skillet over medium high heat.
    • Add the diced squash pieces to the oil and toss around to coat all the pieces with oil. Try to keep the squash pieces in a single layer in the skillet.
    • Cook on medium-high heat for about 5 minutes. Stir a couple of times to ensure uniform heating.
    • Add Cayenne pepper and salt and mix well.
    • Reduce the heat to medium and cook for another 10-15 minutes or till the squash pieces are cooked and are tender(if required, drizzle a little oil).The pieces will also have caramelized and will have browned on the outside.
    • Toss in the chopped spinach and mix well. The heat will wilt the spinach.
    • Now it is time to add the garam masala and mix well. Adjust the seasonings to suit your taste and remove from heat.
    • Sprinkle with lemon juice if you like a little tangy taste.
    • Serve hot.

    Notes

    1. Uniformly diced squash pieces will ensure uniform cooking and even browning. [br]2. Instead of Cayenne pepper, you can use paprika for milder spice level or any Indian Red Chili powder.[br]3. Make sure the heat is not too high to brown the squash pieces without cooking them from inside. [br]4. I like it with a slightly tangy flavor, so I drizzle a little lemon juice while serving.
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    Reader Interactions

    Comments

    1. Christine | Vermilion Roots says

      December 15, 2015 at 5:26 pm

      That sounds like a really interesting read. You've piqued my curiosity about the book. I'm actually in the middle of reading a few books about food. I will definitely add that to my reading list.

      Reply
      • Framed Recipes says

        December 15, 2015 at 5:41 pm

        Christine, :). I am sure you will like the book if you like reading about food, language and cultures.

        Reply
    2. MyCookingSecrets says

      October 02, 2015 at 7:30 am

      Hi Sreelatha, this is Krystallia from FSC. Fist of all I must say that I totally agree with your statement about food and love! We are on the same frequency... 🙂
      I read the story behind this recipe. I am also excited to learn more about Jurafsky's book.
      Concerning your images: I love this moody dark approach. It gives a warm feeling to the whole scene.
      You surprised me at one point. I expected the squash to be less ''sweaty'' (natural moist when cut) and the spinach to have some water drops drizzled. Either way, the spinach looks fresh.
      I also like the towel/textile you used on your last image and the fact that you used rice at the back (it ''breaks'' this yellow dominance). However, I am not so sure about the pan's tilt. Overall this is a great post!

      Reply
      • Framed Recipes says

        October 03, 2015 at 10:45 am

        Hi Krystallia... Thanks so much for the detailed comment. Do read Jurafsky's book. It is fun!.

        Reply
        • MyCookingSecrets says

          October 22, 2015 at 4:39 am

          Thank you, I will

          Reply
          • Framed Recipes says

            October 22, 2015 at 8:43 am

            I am sure you are going to enjoy the book Krystallia. :). Have a great day.

            Reply
    3. kushi says

      September 28, 2015 at 12:07 pm

      This is flavorful and healthy combo dear. Beautiful clicks:-)

      Reply
      • Framed Recipes says

        September 28, 2015 at 2:50 pm

        Thanks kushi.

        Reply
    4. Vidya Srinivasan says

      September 27, 2015 at 1:02 pm

      It's time for squash cooking.. Pics are stunning.. Easy and yummy dish

      Reply
      • Framed Recipes says

        September 27, 2015 at 1:26 pm

        Thank you Vidya.

        Reply
    5. Deepti says

      September 26, 2015 at 7:54 am

      Simple and elegant dish..beautifully written!!

      Reply
      • Framed Recipes says

        September 27, 2015 at 1:25 pm

        Thanks Deepti. You are a sweetheart.

        Reply

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