Diabetes Forecast

Butternut Squash With Spinach and Almonds

Per Serving

Butternut Squash With Spinach and Almonds

Makes: 15 servings
Serving Size: 1/2 cup
Calories 45
Fat 2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 2 g
Sugars 1 g
Cholesterol 0 mg
Sodium 45 mg
Potassium 250 mg
Protein 1 g
Phosphorus 30 mg
Choices: Starch 0.5
  • Makes: 15 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes


1 small butternut squash (about 3 lb)
1 Tbsp. olive oil plus 2 tsp, divided
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 small red onion, peeled, halved, and thinly sliced
1/8–1/4 tsp. ground cayenne pepper
8 oz. baby spinach, stemmed
2 Tbsp. toasted sliced almonds


  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper or nonstick aluminum foil. 
  2. Peel the butternut squash and halve lengthwise. Scoop out the seeds and discard. Cut the butternut squash into 1-inch cubes. Add the squash to a large bowl. Add the 1 Tbsp of oil, cinnamon, salt, and black pepper. Mix well. Spread the squash in a single layer on the prepared baking sheet. Roast the squash for 35 minutes, until tender.
  3. Meanwhile, in a skillet, heat the remaining 2 tsp olive oil over medium heat. Add the onion and sauté for 4 minutes. Add the cayenne and sauté for 1 minute. Add the spinach and cook about 3 minutes, until wilted, but before the spinach gives up its liquid.
  4. Toss the butternut squash and spinach-onion mixture together in a serving bowl. Top with the almonds and serve.

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