Recipe: Honey-roasted squash with crumbled feta and walnuts

Name: Recipe: Honey-roasted squash with crumbled feta and walnuts
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)

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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)