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

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 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.