If you’re in a super rush, you can purchase already peeled and chopped squash cubes from grocery stores like my neighbourhood Longos.
- 1 large butternut squash
- 2 tbsp. (30 30 mL) grated fresh ginger or 1 tbsp. (15 mL) bottled minced ginger
- 3 garlic cloves, minced
- 1 tbsp. (15 mL) olive oil
- 2 tsp. (10 mL) liquid honey
- 1 tsp. (5 mL) salt
- 10 oz. (284 g) bag baby spinach, about 7 cups (1.75 L)
- 1/2 cup (125 mL) crumbled Stilton or blue cheese
- 1/4 cup (50 mL) bottled or homemade vinaigrette dressing
Preheat oven to 425F (220C). Lightly coat or spray a baking sheet with oil. (I like to clean quickly too so often use foil to line the tray) To easily peel squash, make a small slit in skin, then microwave, uncovered, on high, 3 to 4 minutes.
Using a sharp knife, peel squash. Slice in half. Discard seeds. Cut squash into 1/2-inch (1-cm) pieces. Place in a large bowl.
Mix in ginger and garlic until evenly distributed. In a small bowl, stir oil with honey and salt. Stir into squash to evenly coat. Spread squash out in a single layer on baking sheet.
Roast on bottom rack of preheated 425F (220C) oven, stirring occasionally until squash is lightly browned and just tender, 15 to 20 minutes. Rotate baking sheet partway through roasting.
Place spinach in a large bowl. Crumble in cheese. Remove squash from oven and immediately add. Drizzle with vinaigrette. Gently toss until spinach starts to wilt and cheese is slightly melted. Serve immediately. Great as an appetizer or a side dish. If making ahead, prepare squash and refrigerate overnight. Then reheat in microwave and continue with recipe.