Butternut Squash With 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.

WILTED SPINACH SALAD WITH BUTTERNUT SQUASH

Steps:

• In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm., In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer. , Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.

CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
• Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
• Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
• Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
• Note:.
• If making individual gratins, bake 20-30 minutes.
• Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
• Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.

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.