Frissberg's Notes:
Expand2 pounds butternut squash, peeled and cubed Ask a question about this ingredient
1 bunch spinach, stemmed and coarsely chopped Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
1/2 cup grated parmigiano reggiano Ask a question about this ingredient
In a large skillet over moderately high heat, heat oil and sautee squash with salt and pepper to taste until almost tender (about 7 min).
Ask a question about this stepAdd spinach to squash, along with ½ cup water. Cook, stirring occasionally, until liquid is evaporated.
Ask a question about this stepAdd lemon juice, salt & pepper to taste. Top with parmesan and serve.
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