I made homemade onion rings baked in the oven one night with dinner (recipe to be shared another time!), so the scraps from that were chopped up and ready to go. For dessert this week, I made my chocolate chip squash bread and my pumpkin bars with cream cheese frosting, and I didn't quite need the full quart-size bag of buttercup squash I had defrosted from the freezer. Then I had some fresh spinach that was on the verge of not being salad-friendly anymore, so it would be perfect to cook and wilt down.
Voila! It even looks good enough to be served in a restaurant. :)
Servings: 1
Ingredients
1 Tbsp olive oil
1/4 cup chopped onion
2 cups fresh spinach
1/2 cup mashed buttercup squash (or butternut squash)
pinch of ground sage
pinch of salt
1 large egg
Directions
1. In nonstick pan over medium heat, saute onion in olive oil until translucent. Add spinach. Cook until wilted. Remove vegetables from pan onto plate.
2. Meanwhile, stir sage and salt into mashed squash (season to taste). Heat in microwave to warm through. Place on top of cooked spinach and onion.
3. Lastly, fry egg in same pan used for onion and spinach to your desired doneness. Place on top of squash.
4. Enjoy!
