Warm Butternut Squash And Beluga Lentil Salad

• FOR THE SQUASH:
• 4 cups Butternut Squash, Peeled And Cubed
• 4 Tablespoons Olive Oil
• 3 teaspoons Curry Powder
• 1-1/2 teaspoon Oregano
• 2 teaspoons Cumin
• 1 teaspoon Cardamom
• 1/2 teaspoons Cayenne Pepper
• 2 Tablespoons Brown Sugar
• _____
• FOR THE SALAD:
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 2 cups Beluga Lentils, Cooked
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 3/4 cups Shallots, Minced
• 1/2 cups Fresh Basil, Chopped
• 1/4 cups Manchego Cheese, Grated
• 4 cups Fresh Arugula, For Serving
• _____
• FOR THE DRESSING:
• 4 Tablespoons Apple Cider Vinegar
• 2 teaspoons Whole Grain Mustard

1. Toss cubed squash in olive oil and then add all of the dried herbs/spices and brown sugar. Bake at 375F for approximately 25 minutes or until the squash is tender and just starting to crisp and caramelize on the edges.
2. Meanwhile, saute garlic lightly over medium heat in olive oil and after garlic has softened and started to brown slightly, toss in the cooked (or canned) lentils. If eating immediately, saute lentils until warmed through, about 5-10 minutes. If not, remove from heat. Salt and pepper to taste.
3. Toss the squash with the lentils in a large bowl with the vinegar/mustard dressing, the minced shallots and basil. Scoop squash and lentils on top of a bed of arugula, and top with grated cheese.

butternut, olive oil, curry, oregano, cumin, cardamom, cayenne pepper, brown sugar, salad, olive oil, garlic, beluga lentils, salt, pepper, shallots, fresh basil, ubc, fresh arugula, dressing, apple cider vinegar, grain mustard

Taken from tastykitchen.com/recipes/salads/warm-butternut-squash-and-beluga-lentil-salad/ (may not work)