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Ingredients:

• 1 medium butternut squash, peeled, seeded and cubed
• 3 tablespoons extra virgin coconut oil
• 4 teaspoons sea salt
• 2 teaspoons pepper
• 3 cups chicken stock or water
• 2 cups dry brown lentils
• 1 cup of sun-dried tomatoes chopped
• 1 teaspoon cinnamon
• 3 handfuls baby spinach leaves
• 2 tablespoons Italian parsley, coarsely chopped
• 2 tablespoons roasted pine nuts, chopped

Vinaigrette:

• 4 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, coarsely chopped
• 1 teaspoon dijon mustard
• 1 teaspoon Sriracha sauce
• salt and pepper, to taste

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Directions:

1. Preheat oven to 400º F.  On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 2 teaspoon salt and 1 teaspoon cinnamon.  Toss to coat the squash.  Bake for 30-40 minutes.  Test doneness by piercing the squash with a fork.  Remove and allow to cool for 5 minutes.
   

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2. Meanwhile, in a medium sauce pan add the chicken stock and bring to a boil.  Add the lentils, 2 teaspoons salt, 2 teaspoons black pepper, sub-dried tomatoes and turn to medium-low and simmer for 15-20 minutes.  Or until the lentils are tender but not mushy.  Turn off the heat and allow to cool for a few minutes.
   

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3. In a small bowl mix the vinaigrette ingredients.
   

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4. In a large bowl add the spinach, parsley, pine nuts, squash, lentils and vinaigrette.  Toss to combine and serve immediately

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OPTIONAL:

Combine the lentils and squash in 1 cup containers to eat as a snack, warm or cold!