Butternut Squash, Spinach and Blue Cheese Salad

Anything with spinach and blue cheese is a winner for me. However, there's something EXTRA special and yummy about this dish. Maybe it's addition of the sweet roasted butternut squash or how all the flavors mingle together. I'm not sure, but it's heavenly and a new favorite of mine!

Ingredients:

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

Directions

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!

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Curried Butternut Squash Bake

If you like butternut squash, you have to try it with curry. It's simply delicious and adds a wonderful unique flavor that's pretty amazing. In fact, I made it for my last MOPS meeting and it went over wonderfully!!! So it's great for a potluck or for a weeknight side dish.

Ingredients:

1 large butternut squash, cubed
1 onion, chopped
3 large eggs
1/2 cup coconut milk
1 teaspoon curry powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup raisins
1 cup unsweetened coconut flakes

Directions

Preheat oven to 350 degrees. Lightly grease a 2 ½ quart casserole dish. In a large pot, combine squash and onion; add water to cover. Bring to a boil over high heat and cook about 15 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl. Set aside and let cool.

In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Working in batches, spoon mixture into blender or food processor; blend until smooth. Pour into prepared baking dish. Bake 20 minutes. Remove and sprinkle with raisins and coconut. Bake another 20 minutes until center is set.