Roasted Lentils with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F. Toss the cubed butternut squash with 2 tablespoons olive oil, smoked paprika, half the cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.

   Tip: Cut squash into uniform sizes so they cook evenly.

2. 2

   While squash roasts, heat 2 tablespoons olive oil in a large pot over medium heat. Sauté the diced onion for 4-5 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

3. 3

   Add the rinsed lentils and remaining cumin to the pot, stirring to coat with oil for about 1 minute.

   Tip: This blooms the spices and enhances their flavor.

4. 4

   Pour in the vegetable broth and bring to a simmer. Reduce heat to medium-low and cook uncovered for 20-25 minutes until lentils are tender but still hold their shape.

   Tip: Lentils should be cooked through but not mushy.

5. 5

   While lentils cook, prepare the tahini dressing by whisking together tahini, lemon juice, 2-3 tablespoons water, minced garlic, salt, and pepper in a small bowl until smooth and pourable.

   Tip: Add water gradually to reach your desired consistency.

6. 6

   Once lentils are cooked, gently fold in the roasted butternut squash and fresh thyme. Season to taste with additional salt and pepper if needed.

   Tip: Be gentle when folding to avoid breaking the squash pieces.

7. 7

   Divide the roasted lentil and squash mixture among bowls, drizzle generously with tahini dressing, and garnish with pumpkin seeds and extra fresh thyme before serving.

   Tip: Serve warm or at room temperature for flexibility.