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Butternut Squash with Wilted Spinach and Blue Cheese
Serves 4
Time 25 min
With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal.
Special Diets:
Ingredients
- 1/4 cup blue cheese crumbles
- 3 tablespoons lemon juice
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoon extra-virgin olive oil
- 1/2 small red onion, thinly sliced
- 1 (5.0-ounce) package baby spinach
- 4 cups cubed and roasted butternut squash, warmed
- 1/4 teaspoon ground black pepper
Method
Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing; set aside.
Heat oil in a large skillet over medium-high heat.
Add onion, 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, and toss to combine.
Nutritional Info:
Per serving: 220 calories (70 from fat), 7g total fat, 2.5g saturated fat, 5mg cholesterol, 740mg sodium, 33g carbohydrates (5g dietary fiber, 6g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup blue cheese crumbles
- 3 tablespoons lemon juice
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoon extra-virgin olive oil
- 1/2 small red onion, thinly sliced
- 1 (5.0-ounce) package baby spinach
- 4 cups cubed and roasted butternut squash, warmed
- 1/4 teaspoon ground black pepper