Stove-Top Spinach Corn & Butternut Squash Medley
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup corn kernels (fresh or frozen)
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare Ingredients
- Begin by chopping the fresh spinach and dicing the butternut squash. If using fresh corn, remove kernels from the cob.
2. Sauté the Aromatics
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it becomes translucent, approximately 5 minutes.
- Stir in the minced garlic, cooking until fragrant, about 1 minute.
3. Cook the Butternut Squash
- Add the diced butternut squash to the skillet.
- Season with salt, black pepper, and ground nutmeg.
- Cook for about 10 minutes, stirring occasionally, until the squash begins to soften.
4. Combine Corn and Broth
- Stir in the corn kernels and pour in the vegetable broth.
- Continue cooking for another 5 minutes, allowing the flavors to meld together.
5. Incorporate Spinach and Lemon Juice
- Add the chopped spinach, stirring gently until the leaves are wilted and tender, about 3 minutes.
- Drizzle lemon juice over the mixture and mix well.
6. Finish with Herbs
- Remove from heat and sprinkle freshly chopped parsley on top.
- Serve warm as a flavorful side or main dish for lunch.
Preparation & Cooking Times
- Preparation Time: PT15M
15 minutes
- Cooking Time: PT20M
20 minutes
Total Time
- PT35M
35 minutes
Type of Dish
- Lunch
Keywords
- Spinach recipe
- Corn recipe
- Butternut squash dish
- Stove-top cooking
- Healthy lunch
- Veggie medley
- Quick lunch recipe
- Vegetarian meal
- Easy vegetable dish
- Farm-to-table
Recipe Yield
- Feeds 4 adults
Calories
- Total Calories: 480
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