Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Roasted Butternut Squash with Lentils and Walnuts
Print Recipe
Pin Recipe
Ingredients
1
butternut squash
peeled and diced
1-2
cups
cooked lentils
Olive oil
1
Tbsp
pure maple syrup
Celtic sea salt
Black pepper
3/4
cup
apple cider
2
tablespoons
apple cider vinegar
2
tablespoons
minced shallots
2
teaspoons
Dijon mustard
1/2
cup
walnuts halves
toasted
Instructions
Preheat the oven to 400 degrees F.
Place the butternut squash in a bowl and toss with 2 tablespoons olive oil, the maple syrup, salt and pepper.
Roast for 15 to 20 minutes, turning once, until tender.
While squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan, bring to a boil.
Cook for 6-8 minutes or until cider is reduced to 1/4 cup. Whisk in the mustard, 1/4 cup olive oil, salt and pepper to taste.
Place the cooked lentils in a serving bowl. Add the roasted squash and walnuts. Spoon vinaigrette over the salad and gently toss.