Spinach and Squash Saute'

There are so many tempting and delicious treats around the Holiday season, it can be hard to stay on track and eat healthy. While I love to make and dole out cookies and candies ( I just made sea-salted caramels...) I am trying to only make a few really great things this year and curb out the excess that I tend to lean towards. It always seems to result in a lot of leftover cookies going stale in tupperware, and a need for hours added to the treadmill to avoid the elastic waist pants for ringing in the new year. Leading up to all the lovely snacks to grace our potlucks and celebrations, I'm trying to up my veggie intake, to save room for some of the cheeses, wines and many other decadent gnoshing that's sure to come.  One delish and easy way to do that is by adding a nice combo of sauteed veggies to a meal, and here's a nice little recipe that uses one of my favorites this time of year, butternut squash.

Spinach and Squash Saute'

-1 medium yellow onion

-1 T. minced garlic

-1 small butternut squash, peeled and cubed ( About 2 cups)

-1 pound fresh spinach

- 1 T. parsley

-1/2 t. garlic powder

-1 pinch salt

-1 scant pinch cinnamon

-1 T. olive oil

Directions: Heat oil in saute' pan over medium heat. Add onions, squash and garlic and cook until softened, about 7-10 minutes. Add spinach, parsley, salt and garlic powder and cook another 2-3 minutes until spinach is soft but not over-cooked, tossing often. Add cinnamon and toss to coat, serve warm.

A lovely flavorful fall side-dish. I love to make it with chicken or fish, but it goes great with just about anything. I think next time I'll add a little parmesan cheese maybe?