Best Butternut Squash With Wilted Spinach And Blue Cheese Recipes

Butternut Squash W/ Wilted Spinach and Blue Cheese image

Provided by heatherhopecs

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Butternut Squash with Pecans and Blue Cheese image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Steps:

Preheat the oven to 425 degrees F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
Roast in the oven for about 30 to 45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

Butternut Squash with Wilted Spinach Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 7

1/4 cup blue cheese crumbles
3 Tablespoons lemon juice
Salt and ground black pepper; to taste
1-1/2 teaspoon extra-virgin olive oil
1/2 small red onion thinly sliced
1 (5 ounce) package baby spinach
4 cups cubed and roasted butternut squash; warmed

Steps:

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.