Warm Roasted Squash and Puy Lentil Salad Recipe

Preheat the oven to 400°F (200°C).

Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and paprika. Roast for 25-30 minutes, until tender and slightly caramelized.

In the meantime, cook the Puy lentils according to package instructions. Drain and set aside.

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the sliced red onion and minced garlic and sauté until softened, about 5 minutes.

Add the cooked lentils, cumin, and a pinch of salt and pepper to the skillet. Cook for an additional 5 minutes to allow the flavors to meld.

In a large bowl, combine the roasted squash, lentil mixture, and chopped parsley. Toss gently to combine.

Sprinkle with crumbled feta cheese and serve warm with lemon wedges on the side.