Phone: (480) 525-5775

Member Portal

MENU
  • Home
  • About Us
    • Meet Dr. McHenry
    • Our Staff
    • Testimonials
  • Membership
  • Services
  • Healthy Living
    • Recipes
    • Supplements
    • Books
    • Surveys & Self-Assessments
  • News & Events
    • Dr. McHenry's Blog
    • Upcoming Events
  • Our Location

Roasted Butternut Squash with Wilted Greens

Tangy, rich blue cheese provide the high notes in this sweet and savory dish loaded with fresh, nutrient-dense greens.

Like & Share
  • Tweet
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  


Ingredients:

  • 1 butternut squash, cubed
  • 1½ tbsp. olive oil
  • 3 shallots, sliced
  • 4 cups baby spinach
  • 1 cup kale, chopped
  • 2 tbsp. water
  • 3 tbsp. fresh squeezed lemon juice
  • 3 tbsp. good-quality blue cheese
  • Salt and pepper to taste

Directions:

  1. Heat oven to 400°. Place squash in a medium bowl and drizzle lightly with 1 tbsp. olive oil. Toss to coat and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, stirring halfway through. Remove from oven and transfer squash to cooler bowl to prevent further baking. Set aside.
  2. Mix blue cheese and lemon juice in small shallow bowl. Use back of spoon to blend cheese and lemon juice into smooth, creamy sauce.
  3. Heat remaining oil in sauté pan over medium heat. Add sliced shallots and sauté for 2 minutes, stirring frequently to prevent burning. Add kale, cover, and continue to sauté for an additional minute. Add spinach, 2 tbsp. water, salt, and pepper. Cover and cook for an additional minute. Stir in blue cheese sauce to heat through.
  4. Remove from heat and stir greens into squash. Mix well, finish with salt and pepper to taste, and serve.
Like & Share
  • Tweet
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Copyright© Markham McHenry DO. All Rights Reserved.

Terms & Conditions | Privacy Policy | Powered by Omedix