- ¼ cup extra-virgin olive oil
- 1 onion, diced
- ¼ cup golden raisins, minced
- 3 cloves garlic, minced
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- 1 can (15 oz.) no-salt added diced tomatoes
- 4 cups (½ inch cubes) butternut squash
- 1 cup water
- 1 pound baby spinach
- ½ tsp. kosher salt
- In heavy skillet, heat the oil over medium heat. Cook the onion until it starts to brown, about 5 minutes. Stir in the raisins, garlic, garam masala, and pepper.
- Add the tomatoes and simmer until thickened, 5-7 minutes. Add the butternut squash and 1 cup of water. Simmer until the squash is tender, about 20 minutes. Stir in the spinach. Season with salt.
Note: This dish is much tastier the second day once the flavors blend so enjoy any leftovers. Garam masala is a blend of ground spices used commonly in Indian and South Asian cooking. The spice can be purchased at the grocery store in the spice department. Or, it can be made at home form a blend of: cumin, coriander, cardamom, cinnamon, cloves, nutmeg and black pepper.