Roasted Pumpkin Salad

• 12 squash, peeled, seeded and cut into 1-inch cubes (pumpkin, butternut)
• 4 garlic cloves, peeled
• 4 small red onions, quartered lengthwise through the root
• 1 teaspoon sea salt
• 1 tablespoon hot paprika
• 13 cup extra virgin olive oil
• 24 cherry tomatoes
• 1 cup cooked lentils
• 4 ounces organic goat cheese, crumbled
• 1 large lemon, juice of, freshly squeezed

1. Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered.
2. Add half the olive oil and shake again.
3. Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base.
4. Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork.
5. Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.
6. Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split.
7. Continue roasting until the onions and pumpkin or butternut are tender.
8. Remove from the oven and divide between 4 salad plates.
9. To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese.
10. Sprinkle with lemon juice and about 2-4 teaspoons olive oil.

pumpkin, garlic, red onions, salt, hot paprika, extra virgin olive oil, tomatoes, goat cheese, lemon

Taken from www.food.com/recipe/roasted-pumpkin-salad-271761 (may not work)