Roasted Butternut Squash With Goat Cheese, Beet Greens And Walnuts

1. 1

   Preheat oven at 400

2. 2

   On a parchment lined baking sheet, drizzle the squash pieces with 2 Tablespoons olive oil and add the cinnamon, cayenne and sea salt, toss to evenly coat and roast for 45-50 minutes.

3. 3

   Cut the leaves of the beet greens off of the stalks. Chiffonade leaves, rolling three at a time and then making thin slices on a diagonal.

4. 4

   When the squash is cooked through, remove from oven and mix in the beet greens right on the baking sheet. If needed, add the T olive oil.

5. 5

   Then add the mint, goat cheese and walnuts. Serve immediately and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.