Photo: Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By Hudnutz
San Diego, CA
on March 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tops.
By tackronrob_12300932
Albuquerque, 71
on November 12, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We have made this salad several times and it is so good that I crave it. Every time I go to the grocery store and see a butternut squash I think "hey, I can make that amazing dish again!" I never knew what to do with butternut squash before, I only served it cut in half and baked. This is much better!
We used spinach or swiss chard instead of the beet greens as they weren't available. Wow, this is sooooo good. It combines several of my favorite foods into one dish and it also gets my vegetarian daughter to eat a well rounded meal along side my carnivore husband. Both love this dish as much as I do, the goat cheese the nuts, the roasted squash and the greens... all yummy foods that are good for you!!!! I plan to make this again tonight!
By riversar_11879767
Lewisburg, PA
on August 09, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm always looking for new ways to use things like beet greens, so this appealed to me instantly. I took a shot in the dark and decided to assume that the recipe writer meant '4 cups' of squash, rather than 4 squash, so I used only one squash and the proportions seemed about right. The vinaigrette is a good idea; this salad was a little dry and sticky.
Read all 9 reviews