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Butternut Squash with Blue Cheese and Spinach

An Olive Oil Recipe

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Prep Information

Prep Time

20-25 minutes

Cook Time

60-75 minutes


3-4 people


  • 1/4 cup blue cheese, crumbled
  • 3 Tablespoons lemon juice
  • Salt and pepper to taste
  • 1-1/2 teaspoons Ultra-Premium Arbequina, Arbosana or Picholine 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


  • Roast the cut up butternut squash in a 400 degree oven until thoroughly cooked but still a little on the firm side (45-60 minutes).
  • Using a fork, mash the blue cheese and lemon juice together in a large bowl to make a thick dressing. Season with salt and pepper to taste.
  • 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 to onions and cook, tossing often, until slightly wilted and warm (1-2 minutes).
  • Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.
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