Ingredients
4
slices bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
6
cups 1/2-inch pieces peeled butternut squash (2 small)
1/2
teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8
teaspoon pepper
3
cups firmly packed baby spinach leaves
Preparation
In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.
