Fall is such a beautiful season. The colours around us are so vibrant! There is a little forest beside my home that displays the richness and wonders of God’s watercolours and it is so awesome that I get to enjoy them everyday.

With the changing of season, we are also seeing fall vegetables like squash. I have a few varieties from my last CSA (Community Supported Agriculture) delivery so I just made this dish for the family recently.

Roasted Butternut Squash With Snow Peas and Lentils

Ingredients:

4 c. butternut squash cut into cubes

3 cloves garlic cut lengthwise and lightly smashed

1Tbsp. coconut oil or extra virgin olive oil

1/4 tsp. black pepper

2 c. cooked French green lentils or black lentils

1 lb. snow peas

1/4 of a red onion finely sliced

1/4 c. coriander leaves, washed and finely sliced

Dressing:

3 Tbsp. organic cold pressed extra Virgin olive oil

juice of 1 1/2 small lemons

2 tsp. grainy brown mustard

2 Tbsp. maple syrup or honey

1/2 t. Himalayan salt or Celtic sea salt

1/4 - 1/2 t. cumin (optional)

Method:

1.Preheat the oven to 425F. Place the squash in a roasting pan then coat them with the oil and black pepper and add the garlic. Roast for 20-25 mins.

2. While squash is roasting, remove the ends of the snow peas and wash them. Boil about 6 cups of water and blanch the snow peas for 1 minute and drain through a sieve. Set aside.

3. Whisk together all the ingredients of the dressing then add the red onions to soften.

4. When squash is cooked, discard the garlic. In a big salad bow, mix the squash,lentils and snow peas and toss with the dressing. Garnish with coriander leaves and serve immediately.