1 lb butternut squash, peeled / quartered / thin sliced
salt / pepper / olive oil
1/2 cup green lentils
1/8 tsp nutmeg
1/4 tsp sage
3 garlic cloves, chopped
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp balsamic vineger
1 Tbsp honey
2 stalks celery, thin sliced
1 apple, chopped
3 Tbsp toasted pumpkin seeds
1/4 tsp gochugaru [or cayenne or harissa]
black pepper
feta
roast squash @ 400° for 20 minutes until tender & crisp
cook lentils w/ garlic & seasonings & 1” water to cover
mix the rest of the ingredients in a large bowl
stir in roasted squash & cooked lentils
crumble feta on top
