Roasted butternut squash is so delicious, and because spinach stands up well, the leftovers are just as good as when you first make it.
Begin by peeling and roasting the squash. Cut off the top and bottom ends, and separate the neck from the bulbous portion. Use a vegetable peeler to take off the skin, and carefully scoop out all the seeds. Cut the squash into one inch squares and toss them in olive oil. Spread them over a baking sheet and season them with salt and pepper. Roast them in a 425 degree oven until they are soft and the edges have blackened.
Meanwhile, rinse and dry the spinach and lay it out on a platter or serving dish. If you are using a lot of spinach, you will have to toss it with olive oil, salt, pepper, and vinegar, but if there is relatively little spinach to the amount of squash you are cooking, the squash alone may provide all the seasoning you need for the spinach once it is mixed together. When the squash is done, put the hot, oily squash right on the spinach leaves. Crumble goat cheese over the top and add a sprinkling of pine nuts. Drizzle all of it with balsamic vinegar and stir it a little to combine.
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