Butternut Squash W Wilted Spinach And Blue Cheese Recipes

BUTTERNUT SQUASH W/ WILTED SPINACH AND BLUE CHEESE

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 WILTED SPINACH RECIPE - (4.6/5)

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.