Creamy Spinach with Grilled Butternut Squash

Ingredients

• 1 small butternut squash
• 2 tsp Olive oil
• 500 g fresh spinach (or Swiss chard)
• 1 small onion
• 2 tbsp butter
• 2 tsp whole wheat spelt flour
• 200 ml heavy cream
• Salt
• Pepper
• nutmeg
• 100 g sour cream (or crème fraîche)

Instructions

1. 1.

   Wash the squash, halve it, remove seeds and cut into smaller pieces. Place on a parchment-lined baking sheet, skin side down, drizzle with oil. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15–20 minutes.

2. 2.

   Meanwhile wash, rinse, and dry the spinach. Roughly chop it. Peel the onion and dice finely. Melt butter in a pot, sauté the onion over medium heat until translucent, then add the spinach. Cover with a lid and let the spinach wilt on medium heat. Sprinkle flour, stir in cream, bring to a boil once, season with salt, pepper, and nutmeg, then fold in sour cream.

3. 3.

   Grill the squash at high temperature (fan grill) or on an outdoor grill for 5–10 minutes and serve it over the creamy spinach.