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| Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint Recipe courtesy Colombe Jacobsen Show: The Next Food Network Star Episode: Potluck, Cakes and Wedding Challenge Part 1 Overall User Rating:  |
Overall, too dry
08/22/2007 at 08:43pm
User: V from Balsam Lake, WI User Rating:
Thought this was a very dry salad. Next time I'll add a vinegarette dressing to moisten this. It should be perfect then.
I keep making this salad every week
08/05/2007 at 11:22pm
User: Anonymous User Rating:
unbelievably delicious...
Loved the combination!
06/22/2007 at 08:49am
User: Anonymous User Rating:
Next time I will try the same with spinach. Easy and delicious!
Very simple and way good
06/12/2007 at 01:26pm
User: Sarah from Provo, UT User Rating:
I love this recipe! It's a great springboard for more healthy and inventive side dishes. Last night I omitted the mint, substituted bleu cheese for goat cheese, and roasted some cherry tomatoes along with the squash - it was wonderful!
Dressing missing?
06/09/2007 at 03:43pm
User: Diane from Wichita, KS User Rating:
Lovely combination of ingredients. I think four squash were too much for three cups of beet greens. I made this recipe last night with beet greens fresh from my garden, used only one butternut squash, made a light vinaigrette, and thanked Colombe for an idea that had not occurred to me!
Simple and delicious
06/06/2007 at 11:08am
User: R from Boulder, CO User Rating:
I loved this dish - easy, rustic, elegant. I will definately make it again!