Butternut Squash And Spinach Vegan Recipe For Easy Meals

Autumn’s bounty offers some of the most comforting and flavorful vegetables, and nothing embodies that better than the humble butternut squash paired with fresh, vibrant spinach. This butternut squash and spinach vegan recipe brings together the sweetness of roasted squash and the earthiness of tender spinach, creating a dish that’s not only nourishing but also bursting with rich textures and colors.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this recipe is both satisfying and easy to prepare.

Perfect for cozy dinners or as a hearty lunch, this recipe showcases how simple ingredients can come together to make something truly special. Plus, it’s packed with vitamins, minerals, and plant protein, making it a smart choice for anyone seeking healthy, wholesome meals.

Let’s dive into why this dish deserves a spot on your weekly menu!

Why You’ll Love This Recipe

This recipe is a celebration of flavor and nutrition, combining the natural sweetness of butternut squash with the mild bitterness of fresh spinach. It’s incredibly versatile, easy to customize, and comes together quickly—ideal for busy weeknights.

The roasting process caramelizes the squash, enriching the dish with deep, nutty undertones, while the spinach adds vibrant color and a boost of iron and antioxidants.

Plus, it’s completely vegan and gluten-free, which means it fits into a variety of dietary preferences without sacrificing taste or satisfaction. Whether you’re cooking for yourself, family, or friends, this dish pleases a crowd and makes leftovers that reheat beautifully.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 4 cups fresh spinach, washed and roughly chopped
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup vegetable broth or water
• 1/4 cup chopped fresh parsley (optional, for garnish)
• 1 tablespoon lemon juice (optional, for brightness)

Equipment

• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Baking sheet
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring spoons
• Serving dish or plates

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the butternut squash by peeling, seeding, and cutting it into approximately 1-inch cubes. Place the cubes in a large mixing bowl.
3. Toss the squash cubes with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
4. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and caramelized on the edges.
5. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
6. Add the minced garlic to the onions and cook for another 1-2 minutes, stirring frequently to prevent burning.
7. Add the chopped spinach to the skillet and pour in the vegetable broth or water. Stir gently until the spinach wilts, about 3-4 minutes.
8. Once the squash is roasted, add it to the skillet with the spinach and onions. Stir to combine all ingredients and let cook together for 2-3 minutes to allow flavors to meld.
9. Adjust seasoning with additional salt, pepper, and lemon juice if using, according to your taste.
10. Remove from heat and transfer to a serving dish. Garnish with fresh parsley before serving.

Tips & Variations

“For extra texture and protein, consider adding toasted pumpkin seeds or chickpeas as a topping.”

• Roast the butternut squash with a sprinkle of cinnamon or nutmeg for a warm, cozy flavor twist.
• Swap fresh spinach with kale or Swiss chard if you prefer a heartier green.
• Add a splash of coconut milk during the sauté step for a creamy, slightly sweet sauce.
• Incorporate cooked quinoa or brown rice to make this a complete meal.
• For a spicy kick, sprinkle some red pepper flakes or add diced jalapeño when sautéing the onions.

Nutrition Facts

Serving Suggestions

This butternut squash and spinach dish is wonderfully adaptable. Serve it as a main course alongside warm crusty bread or over a bed of fluffy couscous for a filling meal.

It also pairs beautifully as a side with grilled tofu or tempeh for added protein.

For a lighter option, enjoy it as a topping for whole-grain toast or as a filling for vegan wraps with hummus and avocado. If you’re hosting, consider offering it alongside other seasonal dishes like roasted root vegetables or a hearty lentil stew.

Don’t forget to explore other delicious recipes on our site to complement this dish, such as our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the refreshing Lion’S Mane Mushroom Crumble Recipes.

For a sweet finish, try the light and zesty Lemon Straws Recipe.

Conclusion

This butternut squash and spinach vegan recipe is a perfect example of how simple plant-based ingredients can produce a meal that’s both nourishing and deeply satisfying. Its vibrant flavors and wholesome nutrition make it a standout dish for any season, especially when you want something warm and comforting without the fuss.

Whether you’re a seasoned vegan or just experimenting with more vegetable-forward meals, this recipe is approachable and flexible enough to suit your tastes. With easy preparation, minimal ingredients, and maximum flavor, it’s a recipe you’ll return to again and again.

Enjoy the cozy, colorful goodness of butternut squash and spinach any day of the week!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash and Spinach Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nutritious vegan dish combining roasted butternut squash with fresh spinach and spices. Perfect as a main course or side dish.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash (about 2 lbs), peeled and cubed”, “4 cups fresh spinach, washed”, “2 tablespoons olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “1/4 cup vegetable broth”, “1 tablespoon lemon juice”, “1/4 cup chopped fresh cilantro (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “In a large pan, heat remaining olive oil over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion until translucent, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add roasted squash, spinach, and vegetable broth to the pan.”}, {“@type”: “HowToStep”, “text”: “Cook until spinach wilts, about 3-5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in lemon juice and adjust seasoning as needed.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped cilantro before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “4 g”, “fatContent”: “8 g”, “carbohydrateContent”: “26 g”}}