Curried Butternut And Spinach Saute

1. 1

   In a mixing bowl, add squash and season with salt, pepper and 2 tablespoons of the basting oil.

2. 2

   Heat the remaining 1 tbsp of basting oil and the butter in a large pot (that has a cover) over medium heat, and then add the squash to the pot. (Add a little water, about 2 tbsp., to the mixing bowl that held the squash and basting oil, and set aside)

3. 3

   Let the squash cook for about 4 - 5 minutes, until the squash starts to brown a little on one side.

4. 4

   Add the red onion slices to the pot, and gently saute the squash and onions. Continue to brown the squash, but adjust heat so as to not burn the squash.

5. 5

   Add the baby spinach to the pot, and mix gently. Sprinkle the curry powder over top, and add the reserved water from the mixing bowl. Mix gently, cover and cook on low for about 5 minutes.

6. 6

   Add the cranberry trail mix; cover and cook for another 5 minutes.

7. 7

   Check squash for doneness, and add more salt and curry spice if needed; Drizzle the agave nectar over the squash. Serve and enjoy!

* Per serving · 4 servings · Values may vary.