BUTTERNUT SQUASH W/ WILTED SPINACH AND BLUE CHEESE
Make and share this Butternut Squash W/ Wilted Spinach and Blue Cheese recipe from Food.com.
Provided by heatherhopecs
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
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SCOOBY DOO
s.d37@aol.comThis recipe was a bit too spicy for my taste. I think I would have preferred it with less chili powder.
Abdul aziz All mahdi
abdula@yahoo.comI'm not a big fan of blue cheese, so I used goat cheese instead. It turned out great!
Suneel chaudhary
suneelchaudhary81@yahoo.comThis dish was perfect for a fall dinner. The butternut squash was roasted to perfection and the wilted spinach and blue cheese added a nice touch of flavor.
Juan Cora
juan75@yahoo.comThis recipe was a bit too time-consuming for me. I think I would have preferred a simpler recipe.
Lameck Nkosana
lameck37@yahoo.comI'm allergic to nuts, so I omitted the walnuts from this recipe. It was still very good!
PROphETJEDI
prophetjedi35@yahoo.comThis dish was a bit too rich for my taste. I think I would have preferred it with less blue cheese.
Faith Mwangi
mwangi@gmail.comI didn't have any blue cheese on hand, so I used feta cheese instead. It turned out great!
md jarif islam
islam-m@hotmail.frThis recipe was a bit too bland for my taste. I think it needed more seasoning.
Rasel Block
block52@gmail.comI loved this recipe! The butternut squash was roasted to perfection and the wilted spinach and blue cheese were a great combination. I will definitely be making this again.
Keira Brandt
keira.b@gmail.comThis dish was easy to make and very tasty. The butternut squash was roasted perfectly and the wilted spinach and blue cheese added a nice touch of flavor. I would definitely recommend this recipe.
Lk Wishwa
wishwa-lk66@yahoo.comI'm not a big fan of butternut squash, but this recipe changed my mind! The squash was roasted to perfection and the wilted spinach and blue cheese were the perfect accompaniments. I will definitely be making this again.
Muhammad Ali Shah
shah-m41@yahoo.comThis recipe is a great way to use up leftover butternut squash. I had some leftover from a soup I made earlier in the week and this was the perfect way to use it up. The dish came together quickly and easily, and it was delicious!
Jacqueline Kennedy
k.jacqueline@hotmail.comI made this last night and it was a hit! My family loved the combination of flavors and textures. The butternut squash was sweet and creamy, the spinach was wilted perfectly, and the blue cheese added a salty tang.
Operator Pawan Ghimire30
ghimire30@yahoo.comThis was a delicious and easy recipe to follow! The butternut squash was perfectly roasted and the wilted spinach and blue cheese added a nice touch of flavor. I will definitely be making this again!