Savory butternut squash? Really?
Been awhile since I posted a recipe! This one is vegetarian-friendly.
Butternut Squash with Wilted Spinach and Blue Cheese (serves 4 for side dish – or 2 for main dish; courtesy Whole Foods, but as usual I’ve made comments where I adjusted the ingredients or method used)
1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced (forgot this at Whole Foods, used white onion already at home)
1 (5-ounce) package baby spinach (guesstimation is fine here if you have bought 9-oz bags…)
4 cups cubed and roasted butternut squash roasted previously frozen butternut squash tossed in light olive oil for twenty minutes at 375 degrees, as it is just so much easier to do than butcher a “live” butternut squash).
Use fork to mash together blue cheese and lemon juice in a large (or small!) bowl to make a dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium 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, 2 to 3 minutes more. Add squash to warm. Transfer contents of skillet to bowl with dressing and toss to combine.