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Alright, don’t linger, let’s practice this lentil salad with roasted butternut squash and potatoes formula with 11 elements which are definitely easy to obtain, and we have to process them at the very least through 4 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients of Lentil Salad with Roasted Butternut Squash and Potatoes:

1. Take 1 cup peeled and cubed butternut squash
2. You need 4 small potatoes, scrubbed and cubed
3. You need to taste of Salt and pepper
4. You need 1 Tbsp for olive oil
5. Get 150 g of green lentils
6. Prepare 1 handful - cherry tomatoes, quartered
7. Prepare for Dressing:
8. Need 2 Tbsp of vinegar, more to taste
9. You need 1 Tbsp for whole grain mustard, or to taste
10. Make ready 1 Tbsp - lemon olive oil or other salad oil
11. Prepare to taste Salt and pepper

Lentil Salad with Roasted Butternut Squash and Potatoes making process:

1. Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time.
2. While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils.
3. When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking.
4. Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.

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