Spinach and Butternut Squash Bredie

Ingredients

• 1 medium Butternut Squash
• about 285 g Spinach
• 1 large Onion
• 3 cloves Garlic
• 1 stick Cinnamon Stick
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 2 tablespoons Tomato Paste
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel, seed, and dice butternut squash. Wash spinach.
2. 2Sauté diced onion and minced garlic in a pot with olive oil until softened.
3. 3Add cinnamon stick, ground cumin, and ground coriander. Cook for 1 minute.
4. 4Add butternut squash and tomato paste. Cook for 5 minutes.
5. 5Add vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until butternut squash is tender.
6. 6Stir in spinach and cook until wilted.
7. 7Remove cinnamon stick before serving.

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