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

Name: Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
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

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 to 10 servings

Nutrition Info

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 to 10 servings
Nutrition Info

Ingredients

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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.