Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.2 Kcal (1650 kJ) | ||
| Calories from fat | 252.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.08g | 43% | |
|---|---|---|---|
| Cholesterol | 41.41mg | 14% | |
| Sodium | 196.48mg | 8% | |
| Potassium | 706.37mg | 15% | |
| Total Carbs | 21.34g | 7% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 5.99g | 24% | |
| Protein | 18.27g | 37% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 62mg | 345% | |
| Calcium | 437.9mg | 44% | |
| Amount Per 100 g | |||
| Calories | 170.71 Kcal (715 kJ) | ||
| Calories from fat | 109.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.16g | 43% | |
|---|---|---|---|
| Cholesterol | 17.93mg | 14% | |
| Sodium | 85.09mg | 8% | |
| Potassium | 305.9mg | 15% | |
| Total Carbs | 9.24g | 7% | |
| Sugars | 3.28g | 30% | |
| Dietary Fiber | 2.59g | 24% | |
| Protein | 7.91g | 37% | |
| Vitamin C | 11.4mg | 44% | |
| Vitamin A | 0.6mg | 48% | |
| Iron | 26.9mg | 345% | |
| Calcium | 189.6mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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