(Adapted from Bon Appetit, via Smitten Kitchen.)
3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash (1-inch cubes, from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper (or replace both cayenne and paprika with 1 teaspoon hot smoked Spanish paprika)
1/2 teaspoon coarse salt
4 cups baby arugula
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar, plus additional to taste
Preheat oven to 400F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, cayenne, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
Combine lentils, pumpkin, any oil you can scrape from the baking sheet with arugula half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Divide among plates and pass with remaining goat cheese to sprinkle.
This is a healthy winter salad, that makes great use of the butternut squash. Good to take for lunch.