<![CDATA[3/4C black or green lentils
3 butternut squashes, peeled + seeded, cut into 1″ cubes
3 TBS EVOO, divided
1 tsp yellow curry [supposed to be cumin, but i realized i'm out still]
1 tsp piment d’espelette [supposed to be a smokey paprika...this piment d'espelette has an amazing taste and is a nice mix between spicy yet sweet but still smokey paprika~didn't want it too spicy for our lil man]
1/2 tsp coarse salt
1C of the “goat cheese” [1/2C raw pine nuts, soaked - 1/2C raw cashews, soaked - 1/8C EVOO - 1/2 medium shallot, diced - 1 TBS lemon zest - 2 TBS lemon juice - 1 tsp nutritional yeast - S+P] or for a non-vegan version, 1C soft crumble goat cheese
1 pkg or 1/4C mint, thinly sliced
2 TBS red wine vinegar
1/4C toasted pepitas
1/4C dried cranberries
Make the goat cheese, following these directions *soaking your nuts ahead of time. (or to make it quicker but not vegan, sub in a soft goat cheese that can crumble, any chevre will do).
Pre-heat your oven to 400. Toss squash cubes w/ 2 TBS olive oil, cumin/curry, paprika, and salt. Keep bowl set-aside. Roast 20 minutes, toss and roast another 10 minutes. Meanwhile, soak lentils for 10 minutes in water, drain + rinse. Boil in salter water for 30 minutes until firm but soft. When squash is roasted, remove and allow to cool. When lentils are done, remove, drain, rinse and allow to cool.
While everything is cooking, mix arugula, red wine vinegar, mint and half of the cheese in the same bowl you mixed the squash in before roasting. Scooping up any extra oil and seasoning. Add an additional TBS olive oil. Once lentils + squash are cooled, add and toss gently.
Serve shallow bowls, top w/ extra cheese, pepitas and cranberries.]]>