Butternut Squash W/ Wilted Spinach and Blue Cheese

Name: Butternut Squash W/ Wilted Spinach and Blue Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 medium butternut squash (about 2 pounds); 14.79 ml extra virgin olive oil; salt & fresh ground pepper; 59.14 ml blue cheese, crumbled; 44.37 ml lemon juice; salt & fresh ground pepper; 7.39 ml extra virgin olive oil; 1 small red onion, thinly sliced; 141.74 g package Baby Spinach

Submitted by heatherhopecs

"from the Whole Foods Market website... I might try it for Thanksgiving dinner."

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photo by Muffin Goddess

Ready In:: 1hr
Ingredients:: 9
Serves:: 4

ingredients

1 medium butternut squash (about 2 pounds)
14.79 ml extra virgin olive oil
salt & fresh ground pepper
59.14 ml blue cheese, crumbled
44.37 ml lemon juice
salt & fresh ground pepper
7.39 ml extra virgin olive oil
1 small red onion, thinly sliced
141.74 g package Baby Spinach

directions

Preheat oven to 400°F Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.
Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer.
Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Stop cooking squash but keep it warm.
Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside.
Heat oil in a large skillet over medium-high heat.
Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

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Reviews

Delish!! A wonderful blend of flavors and ingredients I wouldn't have thought of putting together. It was easy to make, too. The bleu cheese really makes this recipe. I love butternut squash, am always looking for different things to do with it, and I will be making this one again. Thanks for posting.

Barb W.
I was expecting this to be good since I love all the ingredients in it, and I wasn't disappointed in the least! My only recommendation would be to not be stingy with the salt here, because salt is what keeps the lemon from overpowering everything else. Definitely a keeper, thanks for posting! Made for PAC Fall 2012

Muffin Goddess