1 small butternut squash, cubed 1 inch
2 tablespoon butter or coconut oil, melted
1 small red onion, diced
8oz bag baby spinach
2 tablespoons apple cider vinegar
4 oz. blue cheese, crumbled
Sea salt and ground black pepper to taste
Place cubed butternut squash on a large rimmed baking sheet and toss with 1 tablespoon of the melted butter or oil. Sprinkle with salt and pepper. Roast at 400 degrees for about 30 minutes until golden brown, tossing occasionally. Remove from oven and place in large bowl when slightly cooled.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add onions and cook about 7-8 minutes, stirring occasionally until golden brown. Turn off heat and immediately add spinach and apple cider vinegar. Keep tossing spinach mixture until slightly wilted and warm. Remove from heat. Add spinach mixture to squash when roasted. Sprinkle with blue cheese crumbs and add salt and pepper to taste. Toss gently to mix and enjoy!