Vegetarian

Vegan Butternut Squash Spinach Mash is for Dinner.

Vegan Butternut Squash Spinach Mash takes 20 minutes to prepare.

Vegan Butternut Squash Spinach Mash takes 45 minutes to cook.

Vegan Butternut Squash Spinach Mash makes 4 servings.

The ingredients for Vegan Butternut Squash Spinach Mash are:

1 medium (800g) butternut squash, cut in half and seeds removed
200 grams Morningstar Farms Vegan Chicken Strips
Few grinds freshly cracked pepper
The juice of 1/2 orange
6 C fresh baby spinach leaves, chopped
1/4 C pine nuts
1/4 C light coconut milk
1/2 t chai spice*

*no chai spice - use nutmeg, cinnamon and vanilla.

Here is how you make Vegan Butternut Squash Spinach Mash:

Preheat your oven to 400 degrees F.Sprinkle the butternut squash halves with a little bit of salt and pepper. Place them face down in a shallow baking pan. Place that in the oven and cook for 30-35 minutes, until the squash is nice and soft.Saute the vegan chicken strips in a saute pan with a spray of olive oil. When they are almost browned, drizzle orange juice over the top. Remove from heat, shred strips to smaller bite-sized pieces.Add the spinach to a large non-stick skillet, and cook until just wilted, about 2-3 minutes. While the spinach is wilting, toast the pine nuts in a small, dry pan over medium heat. Remove and set aside.Using a spoon, scoop out the flesh from the squash and add that to the reserved vegan chicken strips in an oven-safe dish. Add spinach, pine nuts, coconut milk and chai spice and mix delicately until well combined.Place oven dish under the broiler until the top takes a nice golden coloration.Garnish with more pine nuts and coconut milk, if desired.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SSAPIENZA.

The nutritional information for Vegan Butternut Squash Spinach Mash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.6

• Total Fat: 9.0 g
• Cholesterol: 0.0 mg
• Sodium: 335.7 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 6.4 g
• Protein: 17.0 g