Get your dark green and yellow veggies now. Squash and spinach pair for a skillet-easy side.
slices bacon, cut into 1-inch pieces
medium onion, chopped (1/2 cup)
cups 1/2-inch pieces peeled butternut squash (2 small)
teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
cups firmly packed baby spinach leaves
In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.
There's no need to chop the onion yourself. Use 1/2 cup frozen chopped onion instead, and you don't have to thaw it first.
For 12 servings, use 6 slices bacon, 2/3 cup chopped onion, 9 cups squash, 3/4 teaspoon fresh or 1/4 teaspoon dried thyme leaves, 1/4 teaspoon pepper and 4 1/2 cups spinach leaves. Prepare in Dutch oven.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.