Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint

We had this salad at Karen's house but she served it with spinach instead of beet greens and it was delicious.

• 4 butternut squash
• 2 tablespoons olive oil
  
• Salt and freshly ground black pepper
  
• 3 cups beet greens
  
• 3/4 cup walnuts
  
• 1/4 cup roughly chopped fresh mint leaves
  
• 1 cup crumbled goat cheese

1. Preheat oven to 425 degrees F.
2. 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.
3. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat.
4. 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.

Recipe courtesy Colombe Jacobsen: Next Food Network Star : Episode FLNFS-101A