Roast Squash and Lentil Salad

Roast Squash and Lentil Salad

This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils.  If you have some feta lurking in the refrigerator throw a few crumbs on to serve.

Ingredients
2 pounds, 4oz winter squash, such as butternut, pumpkin, Hubbard, or
   acorn.
about 4 tablespoons EVOO
a couple pinches dried oregano
a few sprigs fresh rosemary
6 garlic cloves, unpeeled and halved
8 oz French or Puy lentils, cooked
8 oz. green lentils, cooked
1/2 red onion, thinly sliced
3 1/2 oz. cooked beetroot cut in wedges
a small handful freshly chopped flat leaf parsley
2 tablespoons red wine vinegar
sea salt and freshly ground black pepper.

Directions:  

Preheat oven to 400*F.

Peel and deseed the squash and cut the flesh into 1" slices.(if you are using butternut you can leave the skin on as it will cook okay).  Place the slices in a bowl and add a slug of olive oil, the oregano rosemary and garlic, then mix well.

Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked starting to brown on the edges.

Tip both the Puy and green lentils into a large bowl into a large bowl and add the red onion, beetroot wedges, and chopped parsley.  Dress the salad with the remaining olive oil and a splash of red wine vinegar, taste and adjust the balance of olive oil and vinegar to taste.  Season with salt and pepper.

To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan.