Spinach Saag with Roasted Honeynut Squash

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making the dish here

Spice profile: cardamom, coriander, cumin, garlic, kashmin chiles

Preheat the oven to 400°F.

Trim the top and bottom from 2 to 3 honeynut squashes. Slice each squash in half lengthwise, scoop out the seeds, and peel. Cut the squash into ½ inch cubes.

Toss the squash with olive oil and a dash of salt. Spread the cubes in a single layer on a roasting pan. Roast for 45 to 55 minutes, stirring once about halfway through, until the squash is tender and caramelized around the edges.

While the squash is roasting, coarsely chop about ½ pound of spinach. Add the spinach to a lightly oiled skillet and sauté until nicely wilted. Add the spice packet, or 2 teaspoons Stock+Spice Saag Seasoning, and cook for another minute.

Remove the spinach from the heat and let it cool slightly. Add 3 tablespoons yogurt, then puree until smooth. An immersion blender works well here. Add a little olive oil if needed to help everything come together, then season with salt to taste.

To serve, spoon a generous layer of spinach saag onto each plate and top with the roasted squash. Finish with a squeeze of lime and enjoy!