Roasted Squash with Marinated Lentils
- Level: Easy
- Yield: 4 servings
- Total: 1 hr
- Active: 15 min
Directions
- 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.