Recipes : Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint
Recipe courtesy Colombe Jacobsen

Ingredients
4 butternut squash
2 tablespoons olive oil
Salt and freshly ground black pepper
3 cups beet greens
3/4 cup walnuts
1/4 cup roughly chopped fresh mint leaves
1 cup crumbled goat cheese

Directions
Preheat oven to 425 degrees F.

Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle
with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake
until softened and golden.

Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium
skillet over medium heat.

Remove squash from the oven and toss in beet greens, mint and goat cheese. Top
with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve
warm.