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- 1 whole kabocha squash
- 2 tablespoons olive oil
- 1 cup black lentils, cooked per package instructions
- Crumbled feta cheese
HONEY LEMON DRESSING:
- 3 tablespoons raw honey
- ¼ cup lemon juice
- 3 tablespoons olive oil
- Place the whole squash in a large pasta pot and cover with water. Bring to a boil and simmer for 5 minutes. Drain and cut into wedges, thin or thick. Leave the green skin on or remove it.
- Drizzle a sheet pan with olive oil and lay the cut wedges on it. Bake in a preheated 400° oven for 20 minutes, turning once half way through. Season the cooked squash wedges with salt.
- Whisk together the honey lemon dressing. Toss the squash with the dressing and cooked lentils. If desired, garnish with arugula and crumbled feta cheese.