Ingredients:
2 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 fi rmly packed baby spinach leaves

Method:
1 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.

2 Stir in squash, thyme and pepper. Cover; cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Notes and Tips:
That distinctive yellow-orange color of butternut squash comes from beta-carotene, a form of vitamin A. Winter squash, like butternut, is rich in vitamin A—key for healthy vision.

butternut squash saute recipe