Roasted Butternut Squash with lentils, dates and fresh herbs
Butternut squash roasted to perfection tossed with lentils and tons of fresh herbs and dates. This makes for a delicious side for the holidays or a for a weeknight dinner.
Pre-heat oven to 450 degrees
Place the cut squash on large baking tray. Toss the squash with olive oil, salt and pepper, and sage leaves.
Roast till fully cooked and golden brown about 20-25 minutes.
Remove the squash from the oven and let it cool.
While the squash is roasting, In a medium sauce pan add the rinsed lentils and water. Bring the lentils to a boil on high heat. Once it is come to a boil, lower the heat, cover, and let lentils simmer for 20 minutes or till tender but not mushy.
Once lentils are done, drain them, and let them cool. Put them in large bowl, season to taste, add red wine vinegar, olive oil, herbs, and dates.
Add the roasted squash to the bowl of lentils and gently toss everything together.