by colombedujour
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colombedujour's Notes:
Expand1 1/2 pound Butternut Squash(peeled and cut into 1 inch pieces) Ask a question about this ingredient
1 bunch beet greens, washed Ask a question about this ingredient
3 tablespoons Olive Oil Ask a question about this ingredient
1/3 cup walnuts, toasted Ask a question about this ingredient
1/3 cup Goat Cheese Ask a question about this ingredient
1/4 cup mint, finely chopped Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1/4 teaspoon ground cinammon Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
Preheat oven at 400
Ask a question about this stepOn 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.
Ask a question about this stepCut 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.
Ask a question about this stepWhen 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.
Ask a question about this stepThen add the mint, goat cheese and walnuts. Serve immediately and enjoy!
Ask a question about this step
