Butternut Squash Saute

Butternut Squash Saute
Prep: 20 mins. Cook: 20 mins.

*Tip on cutting squash: Use a peeler to peel off skin first, cut in half, dig out the seeds, and then dice. Can use frozen, chopped onion as well.

4 Slices of bacon (for vegetarian, take out bacon and add a little butter instead)
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 dried thyme leaves
1/8 teaspoon pepper
3 Cups firmly packed baby spinach leaves

Cook bacon in 12-inch skillet over medium-low heat, stirring occasionally, until crisp (or just melt butter for vegetarian style). Stire in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in squash, thyme and pepper. Cover and cook 8-10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.