Butternut Squash W/ Wilted Spinach and Blue Cheese


  • 1 medium butternut squash (about 2 pounds)
  • 1 tablespoon extra virgin olive oil
  • ¼ cup blue cheese, crumbled
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons extra virgin olive oil
  • ½ small red onion, thinly sliced
  • 1 (5 ounce) package baby spinach

1 Preheat oven to 400°F Halve the squash lengthwise. Using a spoon, scoop out and discard seeds. 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 Cut into 1-inch cubes. Transfer to a large, rimmed b...

View full recipe at SpringPad


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