3 - 4 T. butter
2 - 3 T. olive oil
2 pounds fresh spinach
1 - 1 1/4 pounds butternut squash
1 medium onion
salt
freshly ground pepper
ground nutmeg

1. Clean spinach and remove the tough stems
2. Peel the squash and cut into julienne strips about 2" long and 1/4" thick
3. Cut onion in half and slice thinly
4. Melt 1 1/2 T. butter with 1 T. olive oil in a wok or large fry pan
5. Add the spinach and toss until wilted and just cooked through
6. Add remaining butter and olive oil to pan and heat
7. Add the squash and onion and stir constantly, cooking for several minutes until just tender
8. Return the wilted spinach to the pan and heat thoroughly
9. Taste and add seasonings

Note: Pumpkin can be used in place of butternut squash

Serves 6 as a side dish