Butternut Squash, Mushroom and Spinach Stirfry

I was watching Food Network while I was treading on my sister's treadmill after Christmas 2015. I tweeked the recipe from the original Ree Drummond recipe to suit my tastes. We had it for dinner last night with Burgers a la Pizzaiola (blog: 7/26/14 label:beef) and Rice Pilaf with Crimini Mushrooms (blog: 8/28/15 label: rice). It was excellent! Looking forward to leftovers...

Ingredients:

• 1 small butternut squash, peeled, seeded and cubed
• 2 cups baby spinach, chopped
• 1 cup crimini mushrooms, washed, stemmed and sliced
• 3 tablespoon unsalted butter
• 2 teaspoons chili powder ( or more to taste)
• salt and pepper to taste

Directions:

I use a vegetable peeler to peel the butternut squash. Preparing the squash is not fun, but someone has to do it!

Melt 2 tablespoons butter in a large skillet and add butternut squash, chili powder, salt and pepper and cook until soft, but not mushy. Remove from the skillet.

Melt the remaining 1 tablespoon butter into the skillet and add the mushrooms, cooking until just beginning to soften. Add the spinach and cook just till wilted. Add in the cooked butternut squash and combine; adjusting seasonings as needed.

YUM!