Butternut Squash with Wilted Spinach and Blue Cheese

From: Sarah Mason

serves

cooking time

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Prehead Oven
Ingredients
  1. 1/4 cup blue cheese crumbles
  2. 3 tbsp lemon juice
  3. Salt and ground black pepper to taste
  4. 1 1/2 tsp extra-virgin olive oil
  5. 1/2 small red onion, thinly sliced
  6. 1 t0z package baby spinach
  7. 4 cups cubed and roasted butternut squash, warmed
What to do?
Roasted squash: 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.

Remaining ingredients: Use a fork to mash together blue cheese and lemon juce 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 a bowl with dressing, add squash, salt and pepper and toss to combine