Butternut Squash Skillet with Goat Cheese Recipe
½ large butternut squash, peeled and cut into ½-inch pieces (about 2 cups)
2 tablespoons olive oil, divided into tablespoons
1 teaspoon cumin
1 teaspoon salt, divided into ½ teaspoons
½ teaspoon pepper
1 red onion, thinly sliced
2 teaspoons red wine vinegar
8 ounces spinach, tough stems removed
5 ounces rustic sourdough bread, toasted (about 3 thick slices) and torn into pieces
4 ounces goat cheese, crumbled
Preheat oven to 400 degrees.
Combine the squash, 1 tablespoon olive oil, cumin, ½ teaspoon salt, and pepper in a large bowl, mixing to coat everything evenly. Spread squash evenly on a baking sheet and roast in the oven until tender, about 30 minutes.
While squash roasts, heat the remaining tablespoon of oil in a large cast-iron skillet over medium-low heat. Add the onion and cook, stirring occasionally, until onions are caramelized and fragrant, about 25-30 minutes.
Add the remaining ½ teaspoon salt and the red wine vinegar to the pan, and cook 1 minute more. Add the spinach and cook until tender, about 3-4 minutes. Add the roasted squash to the pan. Add toasted bread to the pan. Mix everything together until well combined.
Place crumbled goat cheese on top, cover pan, and cook until cheese has melted, about 2- 3 minutes. Transfer pan to the table and serve.