Butternut Squash With Wilted Spinach And Blue Cheese Recipe

Ingredients

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

1 (5-ounce) package baby spinach

4 cups cubed and roasted butternut squash, warmed

Preparation

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.