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


1 medium butternut squash (about 2 pounds)
1 Tbsp extra virgin olive oil
Salt and ground black pepper to taste


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.


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


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.

Butternut Squash on Foodista

Photo credits: Butternut Squash by levork
Butternut Squash with Wilted Spinach and Blue Cheese by Whole Foods

3 Responses to “Butternut Squash and Blue Cheese? Yes Please!”

  1. 1

    Erin — October 19, 2009 @ 6:51 pm

    YUM! And I've found some great recipes on Whole Foods website before too.

  2. 2

    Carleigh — September 26, 2011 @ 9:39 pm

    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!

    • Beth replied: — September 26th, 2011 @ 10:01 pm

      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!

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