02 February 2011

Butternut Squash, Spinach and Bread Salad


1 butternut squash

1 small onion or ½ large onion

½ to 1 bunch spinach

about ¼ a loaf of preferably rustic bread

Asiago cheese



Peel and chop the butternut squash into one-inch cubes. Toss with salt and olive oil and roast at 450 F until tender when pierced by a fork, about 30 to 40 minutes.

Chop onion and sauté on medium for 10 minutes. Add garlic and cook another 5 minutes until onions are tender. You can also cook until onions are caramelized.

Chop day-old (or older, as long as it isn’t moldy) bread into cubes. Toast in a skillet with a bit of olive oil until a bit brown.

Chop spinach into ribbons. Toss all the cooked ingredients and spinach together in a bowl. The heat of the squash will slightly cook the spinach. Add cheese, salt and pepper to your taste.

1 comment:

  1. yum! I basically had this for dinner tonight. Great combo!