Recipe courtesy of Melissa Gaman for Food Network Kitchen

Roasted Squash with Marinated Lentils

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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 4 servings
Steaming canned lentils (or any canned bean) for a few minutes softens them and freshens the flavor. While warm, they more readily absorb the oil and vinegar marinade in this recipe and become a full-flavored counterpart to roasted squash and creamy goat cheese.


  1. Toss 1 pound cubed butternut squash, 2 tablespoons olive oil and 1/2 teaspoon each paprika and garlic powder; season with salt and pepper. Roast at 425˚ F, stirring twice, 40 minutes. Heat a 15-ounce can lentils (drained and rinsed) with 2 tablespoons water in the microwave. Toss the lentils with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and salt and pepper. Let stand while the squash roasts, stirring occasionally. Stir in 2 tablespoons chopped parsley and the roasted squash. Top with goat cheese.