Warm Butternut Squash, Lentil and Feta Salad

• 1 whole Butternut Squash; Peeled, Seeded And Cubed
• 3 Tablespoons Olive Oil
• 1 Tablespoon Salt
• 2 teaspoons Pepper
• 1 Tablespoon Chili Powder
• 3 cups Chicken Stock (or Water)
• 2 cups Dry Brown Lentils
• 1 whole Roasted Red Pepper, Seeded, Peeled And Diced
• 1/2 cups Reduced-fat Feta Cheese
• 1 bunch Baby Spinach Leaves
• 2 Tablespoons Italian Parsley, Coarsely Chopped
• 2 Tablespoons Roasted Pistachios, Chopped
• 4 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1 whole Garlic Clove, Coarsely Chopped
• 1 teaspoon Dijon Mustard
• 1 teaspoon Sriracha, Or Other Hot Sauce
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. 1.
2. Preheat oven to 425 F. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder.
3. Toss to coat the squash.
4. Bake for 30-40 minutes.
5. Test doneness by piercing the squash with a fork.
6. When its done, remove it from the oven and allow to cool for 5 minutes.
7. 2.
8. Meanwhile, in a medium sauce pan add the chicken stock and bring to a boil.
9. Add the lentils and turn to medium-low and simmer for 15-20 minutes or until the lentils are tender but not mushy.
10. Turn off the heat and allow them to cool for a few minutes.
11. 3.
12. Into a small mason jar, add the vinaigrette ingredients.
13. Put the lid on the jar and shake vigorously to combine.
14. 4.
15. Into a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette.
16. Toss to combine and serve immediately.

butternut, olive oil, salt, pepper, chili powder, chicken, brown lentils, red pepper, cheese, italian parsley, pistachios, olive oil, balsamic vinegar, garlic, dijon mustard, sriracha, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/warm-butternut-squash-lentil-and-feta-salad/ (may not work)