1ripebutternut squash, sliced thinly in half-moons
1/4cupextra virgin olive oil
2tbspmaple syrup
4garlic clove, minced
1tbspsumac (it offers great taste, but it can be replaced with paprika for a mild version)
salt and pepper, to taste
Lentil Prep
2cupscooked lentils (canned or prepped at home with 3/4 cup dried lentils)
Tabbouleh Prep
1/4cupyellow bell pepper, chopped
1/4cupred bell pepper, chopped
1/4cupred onion, chopped
1/2garlic clove, chopped
1lime, juiced
3tbspextra virgin olive oil
1/2cupfresh parsley, sliced
salt and pepper
Instructions
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.