Butternut Squash and Spinach with Blue Cheese Dressing
1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
2 tablespoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
1 medium butternut squash (about 2 pounds)
Preheat oven to 400°F. 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 1 tbsp oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.
Once squash cooked, 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.