cups peeled seeded and cubed butternut squash (1-inch cubes, from about a 2-pound squash) or 6 cups sugar pumpkin (1-inch cubes, from about a 2-pound squash)
roasted seeds from your butternut squash (about 1/2 cup)
NUTRITION INFO
Serving Size: 1 (283) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 321.5
Calories from Fat 99 g31 %
Total Fat 11.1 g17 %
Saturated Fat 1.5 g7 %
Cholesterol 0 mg
0 %
Sodium 308.9 mg
12 %
Total Carbohydrate
47.7 g
15 %
Dietary Fiber 15.9 g63 %
Sugars 5.8 g23 %
Protein 12.1 g
24 %
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DIRECTIONS
Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn’t get enough for this to be worth it) with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.