BUTTERNUT SQUASH W/ WILTED SPINACH AND BLUE CHEESE

Butternut Squash W/ Wilted Spinach and Blue Cheese image

Provided by heatherhopecs

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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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.