Butternut Squash with Wilted Spinach and Blue Cheese


  • ¼ cup blue cheese crumbles
  • 3 tablespoons lemon juice
  • Salt and ground black pepper to taste
  • 1 ½ teaspoon extra-virgin olive oil
  • ½ small red onion, thinly sliced
  • 1 (5-ounce) package baby spinach
  • 4 cups cubed and

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. Ad...

View full recipe at SpringPad


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