Butternut Squash with Tomato, Spinach, and Mushrooms sauce, served with Salmon

Butternut squash

Before I speak about this recipe, I would like to encourage you to have more butternut squash in your diet if you don’t.Butternut squash is a large pear shaped golden yellow pumpkin-type fruit. It is low in fat, only 45 calories per 100g. Great for cholesterol control.

It has several health benefits and this is why you should eat more of this in your diet.

Butternut squash contains many vitamins such as Vitamins A, B1, B2, B3, B5 B6, and Vit. C. It also a source of calcium, copper, iron, phosphorus, and potassium.

My recipe, Butternut Squash with Tomato, Spinach, and Mushrooms sauce is really easy to make and very heart friendly too. It is tasty, delicious and super healthy.

Here are what you need:

Butternut Squash with Tomato, Spinach, and Mushrooms sauce

  • 1 large butternut squash. Remove skin and seeds. Dice into small cubes
  • 300-350g of Salmon steak or fillet. Remove all bones. Diced into cubes (Any firm fish will be fine) 
  • 6 medium size tomatoes
  • 100g of Wild or woodland mushrooms
  • 250-300g of spinach. Thoroughly washed
  • 2 small onions
  • 4 cloves of garlic
  • Ginger finely chopped about 2tbsp
  • Pinch of cumin
  • black pepper
  • pinch of chili flakes
  • Olive oil or rapeseed oil 2-3 tbsp
  • Salt to taste.

Method

The salmon:

Season with salt, black pepper, and cumin. Set aside.

Put the diced butternut squash in water, add salt and boil until soft.

To a hot pan, add the oil, ginger, garlic and the onion. Saute until the onion is translucent.

After 2-3 minutes, reduce heat to medium and add the tomatoes. Stir through and cover for 3-5 minutes, stirring occasionally. When the tomatoes are soft and cooked add the mushrooms.

Reduce the heat further and let it simmer for a couple of minutes.

Now add the seasoned salmon and cover to cook through for further 5 minutes

Butternut Squash with Tomato, Spinach, and Mushrooms sauce

Add the washed spinach and cover. Cover tightly and reduce the heat to the lowest level. The dying heat if possible. Stir the spinach into the sauce and cover again. Allow the spinach to wilt but still bright green.

When the butternut is cooked, you could toss through butter and dried mix herbs. This is optional. Now serve as you prefer.

Butternut Squash with Tomato, Spinach, and Mushrooms sauce

 

Butternut Squash with Tomato, Spinach, and Mushrooms sauce

 

Butternut Squash with Tomato, Spinach and Mushrooms

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Ingredients

  • 1 large butternut squash. Remove skin and seeds. Dice into small cubes
  • 300-350g of Salmon steak or fillet. Remove all bones. Diced into cubes
  • 6 medium size tomatoes
  • 100g of Wild or woodland mushrooms
  • 250-300g of spinach. Thoroughly washed
  • 2 small onions
  • 4 cloves of garlic
  • Ginger finely chopped about 2tbsp
  • Pinch of cumin
  • black pepper
  • pinch of chilli flakes
  • Olive oil or rapeseed oil 2-3 tbsp
  • Salt to taste.

Instructions

  • Season the salmon cubes with salt, black pepper, and cumin. Set aside.
  • Put the diced butternut squash in water. add salt and boil until soft.
  • To a hot pan, add the oil, ginger, garlic and the onion. Saute until the onion is translucent.
  • After 2-3 minutes, reduce heat to medium and add the tomatoes. Stir through and cover for 3-5 minutes, stirring occasionally. When the tomatoes are soft and cooked add the mushrooms.
  • Reduce the heat further and let it simmer for a couple of minutes.
  • Now add the seasoned salmon and cover to cook through for further 5 minutes
  • Add the washed spinach and cover. Cover tightly and reduce the heat to the lowest level. The dying heat if possible. Stir the spinach into the sauce and cover again. Allow the spinach to wilt but still bright green.
  • When the butternut is cooked, you could toss through butter and dried mix herbs. This is optional. Now serve as you prefer.
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https://healthyeatingmadeeasy.co.uk/butternut-squash-tomato-spinach-mushrooms

 

 

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