Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 to 10 servings
Level:
Easy

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.


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