Spice Roasted Squash with Lentils and Arugula

I made this dish sometime back for our harvest party at work and it was a hit! I love interesting combos and playing certain flavors off of each other like spicy and sweet or mild cheeses with spicy food or peppery greens with mild goat cheese. This recipe is a perfect myriad of different flavors, which was inspired by


recipe from Smitten Kitchen (I love her and can't wait for her book to come out!).

Over the past month of being on my detox diet I have really learned the importance of soaking your grains and legumes. While these foods are very nutritious for your body they are also extremely difficult for your stomach to digest, so it is really important that you soak them beforehand...believe me your gut will thank you!

Spice Roasted Squash with Lentils and Arugula

serves 6

Recipe adapted from

Smitten Kitchen


3/4 cup black or french green lentils

6 cups butternut squash, peeled, seeded and cubed

3 tbs olive oil, divided

1 tsp ground cumin

1 tsp hot, smoked Paprika

1/2 tsp coarse salt

4 cups baby arugula

1 1/2 tbs red wine vinegar

1 cup goat cheese crumbles

1/4 cup Marcona almonds, chopped

Preheat oven to 400 degrees.

Toss squash with 2 tablespoons olive oil, cumin, paprika and salt. Arrange on a baking sheet and roast for 20 minutes. Flip pieces and roast for and additional 15 to 20 minutes, or until tender. Allow to cool.

Meanwhile, soak lentils in a bowl for 15 minutes and drain. Cook lentils in boiling water until tender, about 25-30 minutes. Rinse with cool water and allow to drain and cool

Combine lentils, squash, arugula and remaining oil scrapped from baking sheet with 1/2 of goat cheese, 1/2 of Marcona almonds, vinegar and remaining olive oil. Toss ingredients and taste. Adjust seasoning with more s&p or vinegar. When ready to serve, sprinkle with additional goat cheese and almonds.