Butternut Squash W/ Wilted Spinach and Blue Cheese

Submitted by heatherhopecs

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

 

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

ingredients

• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra virgin olive oil
• salt & fresh ground pepper
• 1⁄4 cup blue cheese, crumbled
• 3 tablespoons lemon juice
• salt & fresh ground pepper
• 1 1⁄2 teaspoons extra virgin olive oil
• 1⁄2 small red onion, thinly sliced
• 1 (5 ounce) package Baby Spinach

directions

1. Preheat oven to 400°F Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
2. 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.
3. 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.
4. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Stop cooking squash but keep it warm.
5. 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.
6. Heat oil in a large skillet over medium-high heat.
7. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
8. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
9. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

Reviews

[Barb W.]

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.

 

[Muffin Goddess]

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