- Prep time
- 20 minutes PT20M
- Cook time
- 20–30 minutes PT30M
- 6–8 servings
Serve crispy roasted squash spears on a bed of creamed spinach for two delicious sides in one!
- 2 acorn squash
- ¼ cup olive oil
- Salt and black pepper, to taste
- ¼ teaspoon grated nutmeg
- ½–¾ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 clove garlic, crushed
- 1 pound spinach
- ¼ cup heavy cream
- 2 tablespoons chopped parsley, for garnish
Heat oven to 400°F.
Remove the stem of each acorn squash with a knife, then split in half and remove the seeds. Cut squash into wedges, coat with olive oil and roast in oven for 10 minutes on a lined baking sheet.
Remove squash from oven and peel away skin with a paring knife. Season with salt, pepper and nutmeg, then coat each wedge with Parmesan cheese. Place back on baking sheet and roast for 10 minutes. Change setting to broil and cook until cheese is golden brown.
Melt butter in a large sauté pan. Add the garlic and sauté for 10 seconds. Add the spinach and cook until wilted. Use a spatula or the back of a spoon to squeeze out as much liquid as possible, then add the cream and bring just to a boil.
To serve, place creamed spinach on a serving tray and arrange acorn squash on top. Garnish with parsley.