Butternut Squash and Blue Cheese? Yes Please!
On my latest trip to the farmers’ market, I picked up a butternut squash thinking I would make a soup this week, but when I saw this recipe on the Whole Foods website, I just had to try it. If you’re a blue cheese fan like me, then this dish may become a fall dinner favorite. Serve it as a side dish, or even as a first course instead of salad.
In order to make the featured recipe, you first need to roast a butternut squash, so I’m also including the instructions for that. Even though it doesn’t have a lot of ingredients, it easily stands on it’s own as a yummy side dish as well. I actually couldn’t resist taking a few nibbles of the little caramelized bites while I prepped the main dish!
Roasted Butternut Squash
adapted from Whole Foods
Ingredients:
1 medium butternut squash (about 2 pounds)
1 Tbsp extra virgin olive oil
Salt and ground black pepper to taste
Directions:
Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
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 40 minutes.
(Serves 4 )
Butternut Squash with Wilted Spinach and Blue Cheese
Serves 4. Recipe from Whole Foods.
Ingredients:
1/4 cup blue cheese crumbles
3 Tbsp lemon juice
Salt and ground black pepper to taste
1 1/2 tsp extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5 oz) package baby spinach
4 cups cubed and roasted butternut squash, warmed
Directions:
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 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.
Photo credits: Butternut Squash by levork
Butternut Squash with Wilted Spinach and Blue Cheese by Whole Foods
YUM! And I've found some great recipes on Whole Foods website before too.
I’m excited to try this recipe :) Do you think goat cheese crumbles could be substituted for the blue cheese? I have all the ingredients except blue cheese but I have goat cheese in my fridge!
Well, I love goat cheese, but it does have a very different flavor than blue cheese. I’m sure it would be great though. If you try it, come back and let me know how it turns out!