8 cups loosely packed baby spinach, washed and drained
1/8 cup olive oil
2 tsp unsalted butter
2 Tbsp maple syrup
Kosher salt to taste
Freshly ground black peppercorns to taste
Preheat oven to 350°F. Line a baking tray with parchment paper.
Cut the squash in half lengthwise, remove and discard guts and seeds. Place onto baking tray cut side up. Drizzle each side of the squash with an equal amount of olive oil. Add 1 teaspoon of butter, 1 tablespoon of maple syrup, salt and pepper to taste in each half. Cover each half with foil and seal tightly. Place into the oven and bake until fully cooked, approximately one hour.
While squash is baking, preheat medium size skillet to medium heat. Add spinach, season with a pinch of salt and pepper and cook to reduce the moisture. Once the moisture is nearly evaporated, remove skillet from heat and let spinach cool.
Remove cooked squash from oven and rest until cool enough to handle. Use a fork to scrape out the flesh into a large bowl.
Place the spinach into the bowl, mix it evenly with the squash and re-season to taste as needed. Transfer to a serving vessel. Top with fresh tomatoes.
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