Skillet Butternut Squash & Spinach

1. 1

   Preheat oven to 400 degrees.

2. 2

   Combine the squash, 1 Tbsp olive oil, smoked paprika, 1/2 tsp salt, and pepper in a large bowl, mixing to coat everything evenly. Spread squash evenly on a baking sheet and roast in the oven at 400 degrees until tender, about 30 minutes.

3. 3

   While squash roasts, heat the remaining 1 Tbsp oil in a large pan over medium-low heat. Add the onion, and cook, stirring occasionally, until onions are caramelized and very fragrant, about 25-30 minutes. The onions should be ready about the same time the squash is done roasting.

4. 4

   Add the remaining 1/2 tsp salt and the apple cider vinegar to the pan, and cook 1 minute more. Add the spinach and cook until tender, about 3-4 minutes. Add the roasted squash to the pan. Tear the toasted bread into pieces and add to the pan. Mix everything together until well combined.

5. 5

   Place cheese slices on top, cover pan, and cook until cheese has melted, about 2-3 minutes. Transfer pan to the table, grab some forks and dig in.

No additional tips available.