Frissberg's Notes:
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2 pounds
butternut squash, peeled and cubed
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1 bunch
spinach, stemmed and coarsely chopped
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1 tablespoon
olive oil
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1
lemon, juiced
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1/2 cup
grated parmigiano reggiano
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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 the hotline about this step!Add spinach to squash, along with ½ cup water. Cook, stirring occasionally, until liquid is evaporated.
Ask the hotline about this step!Add lemon juice, salt & pepper to taste. Top with parmesan and serve.
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