Sides Recipes

Butternut Squash with Wilted Spinach and Bleu Cheese


  • 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 package baby spinach
  • 4 cups cubed and roasted butternut squash, warmed


  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.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
  4. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
  5. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.