Lunch: Roasted Butternut Squash and Spinach

Recipe by Woman's Day Kitchen Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.

This recipe includes fertility superfoods such as:

Cinnamon, Spinach

Health and fertility benefits of Roasted Butternut Squash and Spinach

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 medium butternut squash
2 tbsp. olive oil
1 tsp. olive oil
kosher salt
Pepper
1/4 c. sliced almonds
1/4 tsp. ground cinnamon
1 pinch cayenne pepper
4 c. baby spinach

Instructions

Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.

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