Butternut Squash with Wilted Spinach

By GratefulSea

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

Ingredients

• 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

Preparation

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.