Butternut Squash W/ Wilted Spinach and Blue Cheese |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I might try it for Thanksgiving dinner. 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.
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