Pumpkin with spinach and peanuts (vegan)

Pumpkin is always a great decision for those who want to creat some nice side dish with a sweet touch, vibrant color and healthy benefits.

It does not take long to cook and it very light in calories - definitely can be great for those on a diet.

In the US pumpkin is more of a seasonal food and normally actively presented on a table during autumn but I completely disagree with this. It worth surviving all year around!

If the autumn pumpkin dishes are normally heavily cooked through, the spring and summer dishes can be served cold and play a part of a salad.

Today I wanted to show you an amazing and super easy recipe that I personally prefer to eat cold and call it a salad or a side but it’s also amazingly delicious warm and can be accompanied by any type of protein of your choice. 

My dish has peanuts and spinach, which makes it very satisfying: something fresh, something sweet, something salty (if you use salty peanuts).

Sounds easy, but surprisingly good! Ready? Let’s go cooking!

We will need:  (for 2)

1/2 of a butternut squash 

1 tea spoon of lemon juice 

Pinch of brown sugar or a little bit of honey/agave

Salt, black pepper to taste

1 table spoon of roasted peanuts (I use salty ones)

Fresh spinach (2 portions)

Oil for frying

Chop your pumpkin in cubes then fry with some oil. 

You can add some water if you want to simmer it a bit. 

Add lemon juice, sugar, salt, pepper.

Mix with the nuts.

Put aside, cool down and add spinach. It should look fresh and crunchy.

That’s it! Enjoy!