My mom snipped this recipe out of her local paper, The Asbury Park Press, and we made it the night before Thanksgiving to accompany our grass-fed sirloin.

We cut the butternut squash into small cubes, tossed with a little olive oil and salt and pepper, and roasted it at 400 degrees for about 20 minutes.

For the dressing,  we used gorgonzola which I prefer to blue cheese.  You really need to spend some time mashing the cheese and lemon juice together to render a smooth dressing.  We found that we did not need the entire amount of dressing for the dish.  Tim used the extra for his steak!

I thought this dish had a really unique combination of flavors and was perfect for a fall night!

Butternut Squash with Wilted Spinach and Blue Cheese
Asbury Park Press

• 1/4 cup blue cheese or gorgonzola crumbles
• 3 tablespoons freshly squeezed lemon juice
• Salt and freshly ground pepper to taste
• 1 1/2 teaspoons extra virgin olive oil
• 1/2 small red onion thinly sliced
• 1 5-ounce package baby spinach
• 4 cups cubed and roasted butternut squash (warmed if roasted in advance)

In a large bowl, use a fork to mash together the blue cheese and lemon juice to form 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 frequently until slightly wilted and warm (about 1 to 2 minutes).

Toss contents of skillet with the roasted butternut squash and dressing.