Butternut Squash W/ Wilted Spinach and Blue Cheese

• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra virgin olive oil
• salt & fresh ground pepper
• 14 cup blue cheese, crumbled
• 3 tablespoons lemon juice
• salt & fresh ground pepper
• 1 12 teaspoons extra virgin olive oil
• 12 small red onion, thinly sliced
• 1 (5 ounce) package Baby Spinach

1. Preheat oven to 400F Halve the squash lengthwise.
2. Using a spoon, scoop out and discard seeds.
3. 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.
4. Cut into 1-inch cubes.
5. Transfer to a large, rimmed baking sheet.
6. Toss with oil, salt and pepper and spread out in a single layer.
7. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.
8. Stop cooking squash but keep it warm.
9. Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing.
10. Season with salt and pepper; set aside.
11. Heat oil in a large skillet over medium-high heat.
12. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
13. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
14. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

butternut squash, extra virgin olive oil, salt, blue cheese, lemon juice, salt, extra virgin olive oil, red onion, spinach

Taken from www.food.com/recipe/butternut-squash-w-wilted-spinach-and-blue-cheese-398262 (may not work)