Recipe: Honey-roasted squash with crumbled feta and walnuts | Style at Home

Ingredients

• 1 lb (500 g) butternut squash, peeled, seeded and cut in 5-inch slices (about 12 oz/375 g after seeding and peeling)
• 2 tsp extra-virgin olive oil
• 3 tbsp liquid honey, warm, divided
• 1/2 cup chopped walnuts
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp walnut oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 6 to 8 oz (175 to 250 g) mâche or baby mixed greens (about 6 cups lightly packed)
• 1/2 cup crumbled feta (about 3 oz/90 g)