And as promised...here's another recipe from "Girls-night-in'.

Butternut squash, lentils and
goat cheese salad

For the salad:

2 cups peeled and cubed butternut squash

3 cups green french lentils

1 medium onion; peeled and sliced

1/4 cup dry roasted sunflower seeeds

1/2 cup goat cheese

For the dressing:

In a separate small bowl, blend together 3 Tbsp. extra virgin
olive oil, 2 Tbsp. balsmic vinegar, 1 tsp. honey, salt and pepper to taste.

Pre-heat the overn to 425^oF. Spread the cubed butternut squash in a baking tray and mix in 1 Tbsp. olive oil and salt and pepper to taste. Bake; stirring once or twice; for 25 minutes or until tender when pierced with a fork.

Wash the lentils and boil in 5 cups of water for 20 minutes or until the grains are tender. Drain and set aside.

Heat 1 tsp. oilive oil in a pan on medium high. Add the sliced onions and saute for 3-4 minutes until translucent. Set aside.

In a large bowl, mix in the cooled lentils, the cooked squash and the onions. Season with salt and pepper to taste. Mix in the
dressing and stir to combine all.

Sprinkle with the sunflower seeds and add dollops of goat cheeese and serve at room temperature.