Ingredients
– 1 medium butternut squash, peeled and diced
– 1 cup cherry tomatoes
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt, to taste
– Pepper, to taste
– 150 ml plain yogurt
– 1 tablespoon lemon juice
– Fresh herbs, like parsley or dill, chopped (about 1 tablespoon)
Method
1. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper.
2. Toss the diced butternut squash and cherry tomatoes in olive oil, smoked paprika, salt, and pepper on the tray.
3. Roast the vegetables for 25-30 minutes or until the squash is tender and slightly caramelized.
4. Mix the plain yogurt with lemon juice and fresh herbs in a bowl for the dressing.
5. Arrange the roasted veggies on plates, add cooked lentils on top, and drizzle with herbed yogurt.
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