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Butternut Squash with Wilted Spinach


Reviews from other cooks suggest that the blue cheese may be too strong on the first day, but is delicious the day after.

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Rate this recipe 4.3/5 (8 Votes)


  • 1/4 cup blue cheese crumbles
  • 3 Tablespoons lemon juice
  • Salt and ground black pepper; to taste
  • 1-1/2 teaspoon 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


Servings 4
Cooking time 20mins
Adapted from


Step 1

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.


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