Recipe courtesy of Colombe Jacobsen
Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 to 10 servings
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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