1 butternut squash
1 small onion or ½ large onion
½ to 1 bunch spinach
about ¼ a loaf of preferably rustic bread
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.