Butternut Squash W Wilted Spinach and Blue Cheese
Elevate your next meal with this vibrant and flavor-packed recipe for Butternut Squash with Wilted Spinach and Blue Cheese. Perfect as a hearty side dish or a light vegetarian main, this dish combines the natural sweetness of roasted butternut squash with the earthy richness of wilted baby spinach. A hint of cinnamon adds warm complexity, while crumbled blue cheese and optional toasted walnuts provide a delightful contrast of creaminess and crunch. Ready in under an hour, this easy recipe is ideal for weeknight dinners or holiday spreads. Packed with wholesome ingredients and bold flavors, it’s a must-try for fans of seasonal comfort food.
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Recipe Information
Ingredients
- 1 medium-sized (about 1.5 pounds) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground cinnamon (optional)
- 6 cups baby spinach
- 2 cloves (minced) garlic
- 0.5 cups (crumbled) blue cheese
- 0.25 cups walnuts (optional, toasted)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut into 1-inch cubes.
In a large bowl, toss the squash cubes with 2 tablespoons of olive oil, salt, black pepper, and cinnamon (if using) until evenly coated.
Spread the squash evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the hot skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Gradually add the spinach to the skillet, stirring frequently, until it wilts down, about 3-4 minutes. Season lightly with a pinch of salt and pepper.
Once the squash is done roasting, add it to the skillet with the spinach and gently toss to combine.
Transfer the mixture to a serving platter and sprinkle with the crumbled blue cheese and toasted walnuts (if using).
Serve warm as a side dish or light vegetarian main. Enjoy!
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 14.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 855 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
