FOR THE SQUASH
1 Butternut squash, peeled and cut into cubes
1 tsp cumin
1 tsp smoked hot paprika
sprinkle of cinnamon
salt & pepper
- Preheat oven to 375
- Line a baking sheet with tin foil. Toss squash with a dash of olive oil and the rest of the ingredients.
- Roast for 20 minutes, turn, and roast for another 20 minutes
FOR THE POMEGRANATE VINAIGRETTE
1 Tbsp pomegranate molasses
1 Tbsp balsamic vinegar
1 tsp minced shallot
1 1/2 tsp fresh squeezed lemon juice
1 tsp chopped tarragon
salt & pepper to taste
2 Tbsp olive oil
-Add all of the ingredients to a jar except the olive oil and stir. Add the olive oil and mix. Adjust seasonings as necessary.
FOR THE LENTILS
1 cup lentils
water to cover
-Put lentils in a sauce pan with enough water to cover.
- Cook for approximately 30-40 minutes, or until lentils are cooked through. Drain.
-Gently toss the lentils with the vinaigrette and top with the squash. Serve as a side or vegetarian main dish.
*optional - top with goat cheese