Ingredients
Squash Prep
- 1 ripe butternut squash, sliced thinly in half-moons
- 1/4 cup extra virgin olive oil
- 2 tbsp maple syrup
- 4 garlic clove, minced
- 1 tbsp sumac (it offers great taste, but it can be replaced with paprika for a mild version)
- salt and pepper, to taste
Lentil Prep
- 2 cups cooked lentils (canned or prepped at home with 3/4 cup dried lentils)
Tabbouleh Prep
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1/2 garlic clove, chopped
- 1 lime, juiced
- 3 tbsp extra virgin olive oil
- 1/2 cup fresh parsley, sliced
- salt and pepper
Method
- Preheat the oven to 425º F.
- Line a baking sheet with parchment paper (you may need more then 1 baking sheet) and arrange the squash half-moons. Season them with olive oil, maple syrup, garlic, sumac, salt and pepper. Roast for 25 minutes, or until golden brown.
- To make the tabbouleh, mix the lentils, yellow bell pepper, red bell pepper, red onion, garlic clove, lime juice, olive oil, fresh parsley, salt and pepper.
- Serve with the roasted squash and fresh parsley.