This was inspired by Brina Gonzalez’s recipe for Chick Pea and Spinach Skillet. It is quick, easy, healthy and delicious.
1 lb. diced butternut squash
1 cup mild salsa (or more to taste) (diced tomatoes in tomato sauce can be used instead)
1 lb. canned chick peas, drained
10 ounces frozen spinach, defrosted
Simmer the butternut squash in a covered casserole with enough salsa to cover the bottom of the pan until the squash is tender (add more salsa if needed). Add the chickpeas and spinach. mix well, and heat through.
UPDATE: It actually works better to steam or boil the squash until tender. Drain off excess water and then add spinach, tomatoes, chickpeas and seasonings.
That’s it. You can tweak it a little with seasonings like a little cumin or fresh chopped cilanto or a squeeze of lime. It depends how much flavor you get from the brand of salsa used. Serve over rice or millet pilaf (I went with millet).
UPDATE: This is nice with cumin and lots of lemon.
It is delicious made with just chickpeas, spinach and salsa, too. But the butternut squash adds nice color.
Note: I give specific amounts of each ingredient, but this is highly flexible.