Butternut Squash With Wilted Spinach And Blue Cheese
- 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
- 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.
blue cheese crumbles, lemon juice, salt, extra virgin olive oil, red onion, baby spinach, butternut squash
Taken from www.epicurious.com/recipes/member/views/butternut-squash-with-wilted-spinach-and-blue-cheese-50052183 (may not work)