Roasted Butternut Squash and Lentil Salad

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup lentils, cooked
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.