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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -4
Calories 35 kcal


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


  • 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



  • 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.


  • 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.


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.