African Roasted Squash Salad With Chiles, Ginger And Garlic

• 2 1/2 cups 1-inch cubed butternut squash
• 3 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3/4 teaspoon crushed red pepper
• kosher salt
• black pepper
• 1/4 cup chicken stock
• 6 cups packed spinach
• 1 tablespoon fresh parsley or cilantro, minced (optional)

1. Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven while it is heating to get hot.
2. In a large bowl, toss cubed squash with 2 Tbsp. olive oil, cinnamon. Season with salt and pepper. Spread out onto preheated baking sheet into single layer and roast until tender, tossing occasionally, about 35-45 minutes.
3. When squash is almost done, heat remaining olive oil, garlic, ginger and red pepper in a medium-sized skillet over medium heat, stirring occasionally. Cook until fragrant, about 3-5 minutes, or until garlic is golden, but not brown. Add chicken stock and simmer until reduced slightly, 2-3 minutes.
4. Add spinach to skillet, turn off heat, and toss until just slightly wilted. Remove roasted squash from oven and combine with spinach in a large bowl; toss well to evenly coat. Season to taste with salt and pepper.
5. Place on a large platter and sprinkle with chopped herbs, if using. Serve immediately.

butternut squash, olive oil, cinnamon, garlic, fresh ginger, red pepper, kosher salt, black pepper, chicken stock, spinach, parsley

Taken from food52.com/recipes/7341-african-roasted-squash-salad-with-chiles-ginger-and-garlic (may not work)