INGREDIENTS
2
medium acorn squashes
5 tbsp
olive oil, divided
1/2 tsp
McCormick® Chipotle Chile Pepper
2 handfuls
baby spinach
1/4 cup
crumbled blue cheese
1/4 cup
chopped pecans
2 tbsp
balsamic vinegar
1 tsp
honey
kosher salt and freshly cracked black pepper