Butternut Squash W Wilted Spinach And Blue Cheese

From the whole foods market website... I might try it for thanksgiving dinner.

Preheat oven to 400f halve the squash lengthwise.

Using a spoon , scoop out and discard seeds.

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.

Cut into 1-inch cubes.

Transfer to a large , rimmed baking sheet.

Toss with oil , salt and pepper and spread out in a single layer.

Roast , tossing occasionally , until just tender and golden brown , about 30 minutes.

Stop cooking squash but keep it warm.

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 com.

butternut squash, extra virgin olive oil, salt & fresh ground pepper, blue cheese, lemon juice, red onion, baby spinach