A great side dish for multiple nights.
I loved this with my slow cooker chicken and winter carrot salad. It was the perfect combination. The best part about it is how tasty it is even the next day. You can easily add the leftovers to your lunch or dinner the next day. Side dish is done for two days!
Ingredients
1 butternut squash (thinly sliced)
2 cups spinach
1 tbsp minced garlic
1 cup half & half
1 tbsp horseradish
salt & pepper to taste
Directions
Step 1
Peel, seed, and thinly slice the butternut squash.
Step 2
Place the squash in a skillet and add the garlic and half & half. Bring to a boil then reduce heat to a simmer for about 10 minutes. Stirring occasionally. Meanwhile, add spinach to a separate skillet and cook until completely wilted down.
Step 3
Add the spinach and squash to a small lasagna dish. Bake at 350 degrees for 20-30 minutes (until the squash is completely cooked through, which depends on how thick you cut each piece).
Serves 5
Nutrition Facts Calories: 135 Carbs: 20g Fat: 5g Protein: 5g
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