Roasted Butternate Squash with Lentils and Feta

1. Cook Lentils

Rinse lentils under cold water to remove any debris. Place them in a medium saucepan along with the cinnamon stick, smashed garlic cloves, and a pinch of kosher salt. Cover the lentils with water, bring to a boil, then reduce to a simmer. Cook gently for about 20 minutes or until they are tender but still hold their shape. Once done, drain the lentils and discard the cinnamon stick and garlic. The lentils will absorb the subtle flavors of the aromatics during cooking, enhancing their natural nuttiness.

2. Prepare Butternut Squash

Preheat your oven to 425°F (220°C). Trim the ends off the squash, peel it, and then cut it in half lengthwise. Remove the seeds and slice the squash into 1/2-inch thick pieces. Toss these slices with olive oil, a good pinch of salt, and black pepper until well-coated. Spread out on a baking sheet in a single layer and roast in the preheated oven for about 30 minutes, until the edges of the squash are caramelized and the flesh is fork-tender.

3. Make Pomegranate Dressing

Whisk together olive oil or grapeseed oil, pomegranate molasses, honey, toasted ground cumin, ground cayenne, and a pinch of salt and pepper in a small bowl until the ingredients emulsify into a dressing that is both tart and sweet, with a hint of spice.

4. Assemble the Dish

Place the warm, drained lentils and roasted butternut squash in a large serving bowl. Add the crumbled feta and thinly sliced scallions. Sprinkle over the pumpkin seeds. Drizzle your pomegranate dressing over the top and gently toss everything together, ensuring each bite is coated in the dressing and the flavors are well distributed.