Butternut Squash W/ Wilted Spinach and Blue Cheese

Ingredients

• 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

Directions

1. 1

   Preheat oven to 400°F Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

2. 2

   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.

3. 3

   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.

4. 4

   Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Stop cooking squash but keep it warm.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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