Sautéed Butternut Squash and Spinach

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Sautéed Butternut Squash and Spinach
By Doughmesstic
Prep Time:
10m
Bake/Cook Time:
20m
Yield:
6 - 8 servings

Loads of fresh, colorful vegetables sautéed with a hint of cinnamon and butter.

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Ingredients

    Directions

    1. Cut butternut squash into cubes and boil them until they are tender.
    2. Place butter in a sauté pan until melted.  Add onions and squash and sauté until they get a little color. Season with salt and pepper.
    3. Add spinach and then cinnamon sugar.
    4. Continue to sauté until spinach is wilted and everything is well mixed together.  Serve warm.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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