You can use sugar pumpkin or butternut squash and they work equally well.
Recipe from Bon Appetit Magazine.
Anyone else love roasted squash as much as I do? This “Spiced Pumpkin, Lentil & Goat Cheese Salad” is one of my Fall favorites because it’s all about the spiced & slow roasted squash. The spices balance the sweetness of the squash and it’s like candy!
Made this for dinner last night and, since the boys aren’t big squash fans and happily ate kid food, there was extra for lunch… so I feel like I am appropriately honoring National Pumpkin Day today. Pure happenstance but worked out well. Haha.
In all seriousness, I can’t recommend this salad enough. You’ll just have to try it. Roasted squash, arugula and lentils all tossed with EVOO, red wine vinegar, goat cheese and fresh mint. It’s packed with nutrients and so delicious!
Scroll down to see the recipe.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...