Warm baby spinach and squash salad for fall I baked an acorn squash* a few days ago and have incorporated it in a couple of meals.  For lunch, I heated a bit of olive oil in a skillet, tossed in slivers of garlic and chunks of squash and let it cook over medium heat for 5 minutes.  Then I added a handful of baby spinach, a pinch of salt, a few cranks of freshly-ground black pepper, a pinch of nutmeg, and a pinch of cinnamon.  I covered the skillet and let it cook until the spinach was wilted, about 2 minutes. In the photo, the garlic slivers look like blanched almonds, which made me realized that the salad would be great with a sprinkle of toasted nuts — almonds, hazelnuts, pecans, walnuts — or pepitas (pumpkin seeds). * Use a sharp and heavy knife to cut the squash into 3-4 pieces.  Remove the seeds.  Cover a pan with aluminum foil.  Bake the squash pieces cut side down at 400 degrees F until tender, 20-30 minutes. xx Nora
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Warm baby spinach and squash salad for fall

I baked an acorn squash* a few days ago and have incorporated it in a couple of meals.  For lunch, I heated a bit of olive oil in a skillet, tossed in slivers of garlic and chunks of squash and let it cook over medium heat for 5 minutes.  Then I added a handful of baby spinach, a pinch of salt, a few cranks of freshly-ground black pepper, a pinch of nutmeg, and a pinch of cinnamon.  I covered the skillet and let it cook until the spinach was wilted, about 2 minutes.

In the photo, the garlic slivers look like blanched almonds, which made me realized that the salad would be great with a sprinkle of toasted nuts — almonds, hazelnuts, pecans, walnuts — or pepitas (pumpkin seeds).

* Use a sharp and heavy knife to cut the squash into 3-4 pieces.  Remove the seeds.  Cover a pan with aluminum foil.  Bake the squash pieces cut side down at 400 degrees F until tender, 20-30 minutes.

xx Nora