Butternut Squash W/ Wilted Spinach And Blue Cheese

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.