This dish could not be easier to make - and packed with nutrition too. Luckily, we have not grown tired of eating all the lovely winter squash that has been available.
There are a few  items I always keep on hand in the freezer - frozen peas, and frozen spinach.  They are so versatile, and come in handy with many different meals.  I also like to keep homemade chicken stock in the freezer as well, although, when I have run out, I do keep some Organic chicken stock in the pantry that is store bought.   Having good stock on hand is such a necessity for many different meals.  During the summer months with all of the fresh produce available, the other thing I do, is when lightly steaming fresh vegetables I save the steamed water, once cooled, pour into mason jars and freeze to use for making soup stocks instead of using plain water.  It is better than throwing it down the drain, don't you think?
For an easy easy side dish here it is:
1 squash, butternut, or buttercup or hubbard, seeds removed, and cut into quarters
Olive oil
1-2 Tblsp. butter
2 minced garlic cloves
one 12 oz. package of frozen spinach
1/3 cup of Vegetable or Chicken stock
Parmesan Cheese
Salt and Pepper
Preheat the oven to 350 degrees.  Place the cut squash into a baking dish or casserole dish.  Lightly drizzle with olive oil, add salt and pepper.  Cover and bake 45 minutes to 1 hour, until tender.
Ten minutes before the squash is cooked, bring the stock to a simmer, add in the frozen spinach, cover and simmer on low, stirring occasionally. Meanwhile melt a tablespoon or so of butter in a pan, adding in the garlic to saute until fragrant, for just a minute or two, and remove from the heat.  Once the spinach is cooked and the liquid has evaporated add in the melted butter and garlic, stirring to combine.
Serve the spinach over the squash, and add a generous sprinkling of Parmesan Cheese over top, and serve hot.