Roasted Butternut Squash with Spinach and Blue Cheese


  • 3 tbs butter
  • 1 and 1/4 cups chopped onion
  • 3 cups peeled and cubed, butternut squash
  • 2 tsp chopped rosemary, divided
  • 1/2 cup white wine
  • 4 cups tightly packed baby spinach leaves, about 4 ounces
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1/2 cup crumbled blue cheese
  • 1 lb pasta (bow ties or penne)
  • olive oil
  • kosher salt and fresh cracked black pepper to taste
The flavors of squash, spinach, rosemary and blue cheese sing together.

  • Preheat oven to 450 degrees.
  • Toss cubed squash in olive oil.
  • Season with salt and pepper, then spread on a cookie sheet.
  • Roast in oven for 20 minutes or until slightly caramelized.
  • In a sauce pan, over medium heat add butter.
  • Saute onions until tender. About 5 minutes.
  • Add 1 and 1/2 tsp of the rosemary and saute for another 3 minutes.
  • Add wine and simmer for several minutes or until wine ¬†evaporates,
  • Stir in chicken stock, cream and Parmesan cheese.
  • Season to taste with salt and pepper.
  • Simmer over low heat.
  • Cook the pasta according to package directions. Drain.
  • Place pasta in a serving bowl.
  • Fold in the sauce and the squash.
  • To finish add the spinach, blue cheese and the remaining rosemary.

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