Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- 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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