Roasted Butternut Squash and Lentils

A quickly grilled salmon filet would be a great match for this dish, as would a bed of wilted spinach. Enjoy it warm or room temperature. Brown or green lentils would work in place of the French lentils, but I wouldn’t use red lentils. It’s the mixture of Dijon, red wine vinegar, onion and maple syrup that takes this dish over the top. Use it on other combos of beans and vegetables – cannellini beans and arugula with halved cherry tomatoes, for instance.

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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