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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The hardest thing about this recipe is peeling the squash. I've tried different ways to peel it but I keep going back to my trusty sharp paring knife. Ingredients:
4 slices bacon, cut into 1 inch pieces |
1 medium onion, chopped |
2 small butternut squash, peeled and cut into 1/2 inch slices |
1/2 teaspoon chopped fresh thyme |
1/8 teaspoon pepper |
3 cups firmly packed baby spinach leaves |
Directions:
1. Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, until it is crisp.
2. Stir in onion and cook about 2 minutes until it is crisp-tender.
3. Stir in squash, thyme and pepper.
4. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender.
5. Stir in spinach until just wilted.
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