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: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 710 milliliters beet greens; 4 butternut squash; 59 milliliters roughly chopped fresh mint leaves; 237 milliliters crumbled goat cheese; 2 Tbsps olive oil; 10 servings Salt and freshly ground black pepper; 177 milliliters walnuts

Need a gluten free, primal, fodmap friendly, and vegetarian side dish? Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint could be an outstanding recipe to try. One portion of this dish contains approximately 9g of protein, 14g of fat, and a total of 280 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of goat cheese, butternut squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Peel and cut butternut squash into 1/2-inch cubes.

Ingredients you will need

Butternut Squash

Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly.

Ingredients you will need

Olive Oil

Salt

Place in oven and bake until softened and golden.

Equipment you will use

Oven

Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat.

Ingredients you will need

Beet Greens

Walnuts

Greens

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper