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 INGREDIENTS

• Organic baby spinach 3 cups packed

• Butternut squash 3 cups (peeled & cut into cubes)

• Shallots onions 3 cut into quarters

• Garlic 6 cloves cut into halves

• Peppercorns grinned

• Organic low sodium vegetable broth 1cup (you can add more if need it)

• Himalayan Pink salt to your taste

• Oil

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PROCESS

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The spinach

• Steam lightly all the spinach in the pot under the lid with ½ cup of water

• Soon as the water starts stemming, take it off the heat and let it sit covered for 10min

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BUTTERNUT SQUASH

• Preheat the oven to 375F

• Mix the butternuts squash cubes with the few drops of oil, garlic, onion, peppercorns & veggie broth & salt in a casserole dish

• Cover it with lid a place it in to oven for 30min

• When ready, take it out and toss everything to bring the bottom layer on top

• Place it back in to oven for another 10min on grill

• When ready, led it cool down for 15min

• Mix it with the spinach and bend it in the food processor

Serve with roast potatoes and grilled Portobello mushrooms.

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