Butternut Squash Florentine

Makes: 
8 servings, 12 cup each (138 g each)
Utensil: 
12" Electric Oil Core Skillet
large mixing bowl
Rate Recipe: 
Contributed By: 
Chef John Lara
Personal Chef to former U.S. President

Ingredients

Recipe Description: 

Low-fat, low-sodium and zero cholesterol are just the side advantages for this delicious side-dish. Easy and fresh, blended dried cranberries with the squash creates a delightful tingle on your tongue.

2
pounds
butternut squash, 1 medium, peeled and cut in 12-inch cubed
(900
g)
14
teaspoon
cinnamon
(1.25
mL)
14
teaspoon
ground cloves
(1.25
mL)
14
teaspoon
sage
(1.25
mL)
1
tablespoon
honey
(15
g)
12
tablespoon
balsamic vinegar
(7.5
mL)
34
cup
baby spinach
(23
g)
12
cup
red onion, julienned
(58
g)
2
cloves
garlic, minced
12
cup
dried cranberries, garnish
(60
g)
12
cup
pecan pieces, garnish
(55
g)
Directions: 
  1. Peel squash and cut into 12-inch cubes.
  2. Preheat electric skillet to 350°F/175°C. Place cubed squash into skillet and cover. Cook until just slightly al dente, approximately 6 - 8 minutes.
  3. Add cinnamon, cloves, sage, honey and balsamic vinegar and stir to blend. Sauté with cover ajar to allow squash to caramelize, approximately 2 - 3 minutes. Remove cooked squash to large bowl.
  4. Reset electric skillet to 250°F/120°C, sauté onions and minced garlic until slightly translucent. Place spinach into skillet and stir. Sauté until spinach is heated, approximately 1 minute.
  5. Place spinach in bowl with squash. Toss until well-blended.
  6. Garnish with dried cranberries and pecan pieces. Serve slightly warm.
Tips: 
  • Complements beautifully with any poultry or pork entrée.
Nutritional Information per Serving
Calories: 
196
Total Fat: 
6g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
5mg
Total Carbs: 
37g
Dietary Fiber: 
4g
Sugar: 
3g
Protein: 
1g
Nutritional analysis includes garnish

Directions

Tips

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