Roasted Butternut Squash With Goat Cheese, Beet Greens And Walnuts

• 1 1/2 pounds Butternut Squash(peeled and cut into 1 inch pieces)
• 1 bunch beet greens, washed
• 3 tablespoons Olive Oil
• 1/3 cup walnuts, toasted
• 1/3 cup Goat Cheese
• 1/4 cup mint, finely chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinammon
• 1 teaspoon sea salt

1. Preheat oven at 400
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. 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. 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. Then add the mint, goat cheese and walnuts. Serve immediately and enjoy!

butternut, beet greens, olive oil, walnuts, goat cheese, mint, cayenne pepper, ground cinammon, salt

Taken from food52.com/recipes/7274-roasted-butternut-squash-with-goat-cheese-beet-greens-and-walnuts (may not work)