Roasted Butternut Squash and Lentil Salad

1. 1

   Preheat the oven to 425.

2. 2

   In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes.

3. 3

   Transfer to a spice grinder and let cool, then finely grind.

4. 4

   On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil.

5. 5

   Season with salt and pepper.

6. 6

   Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned.

7. 7

   Leave the oven on.

8. 8

   Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil.

9. 9

   Reduce the heat to low and simmer until tender, about 25 minutes.

10. 10

    Drain off any liquid; discard the bay leaf and shallot and season the lentils with salt and pepper.

11. 11

    In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant.

12. 12

    Let cool, then coarsely chop.

13. 13

    In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil.

14. 14

    Season with salt and pepper.

15. 15

    In a large bowl, toss the roasted vegetables with the lentils, walnuts and dressing and serve.

* Per serving · 4 servings · Values may vary.