Sautéed Spinach with Asian Pears, Onions and Winter Squash

Ingredients:

• 12 oz. Malibar spinach, cut into ribbons
• 2 medium sized Asian pears, thinly sliced
• 2 pounds winter squash, cubed and roasted
• 1 white or yellow medium to large onion, thinly sliced
• 1 Tbsp fresh thyme leaves only
• 1/4 cup white balsamic vinegar
• 1/4 white wine
• 1 Tbsp lemon juice
• 2 Tbsp maple syrup
• 1/4 tsp salt or to taste
• 1/8 tsp ground pepper or to taste
• olive oil for sautéing and roasting

Directions:

1. Roast winter squash at 375 until soft and browned on edges 
2. Saute onion until soft and translucent in olive oil in a large frying pan. Add in spinach after cutting into ribbons and cook at least until wilted, but you may cook it throughly as well.
3. Mix the white vinegar, wine, lemon juice, maple syrup, salt, pepper and thyme in a sauce pan. Add pears and cook until soft, but not mushy. 
4. Mix onion/spinach mixture, roasted squash, pears/sauce mixture together.
5. Salt and pepper to taste.