Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Love this recipe. It's so much more than you'd imagine from looking at the recipe. The lemon, the pine nuts... oh yum. After the first time I made it, I roasted the squash in the oven on parchment instead of sauteing it because it was messy and a bit of a nuisance. Do the squash ahead of time if you like. (I use romano in place of parmesan.)
Just made this tonight, it was interesting. Would definitely make again. I used craisins instead of regular raisins, (Personal preference.) I think that next time I will make the butter a while before hand and just heat up when I need it. I think that orange or lime zest would do just as well with this recipe. Since I only had raw pine nuts, I toasted them quickly before I started, so I think also next time I will do that sometime before I actually start cooking. (In a pan without anything but the nuts...it only takes a few minutes.)
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?