Butternut Squash W/ Wilted Spinach and Blue Cheese

1. 1

   Preheat oven to 400F Halve the squash lengthwise.

2. 2

   Using a spoon, scoop out and discard seeds.

3. 3

   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.

4. 4

   Cut into 1-inch cubes.

5. 5

   Transfer to a large, rimmed baking sheet.

6. 6

   Toss with oil, salt and pepper and spread out in a single layer.

7. 7

   Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

8. 8

   Stop cooking squash but keep it warm.

9. 9

   Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing.

10. 10

    Season with salt and pepper; set aside.

11. 11

    Heat oil in a large skillet over medium-high heat.

12. 12

    Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.

13. 13

    Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.

14. 14

    Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.