3/4 cup black or green lentils- (or you can get the pre-cooked lentils from Trader Joe's, they are perfect here)
6 cups peeled, seeded and cubed butternut squash
3 tablespoons olive oil
1 teaspoon ground cumin
2-3 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Kosher salt (you may need more or less, to taste)
Pinch of red pepper flakes (to taste)
1 small log of soft goat cheese, crumbled
4 sweet or spicy Italian sausage links, cooked and sliced into coins OR ½ pound sweet or spicy Italian ground sausage, cooked and crumbled.
Cherry tomatoes cut in half
Preheat oven to 400°F. Toss squash cubes with oil, cumin, paprika, garlic and onion powder, pepper flakes, and salt (you want a good coating of spices on the squash, feel free to add more or less of them). Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender.
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. (or just heat up the pre-cooked lentils- I’m telling you, they are great!)
Top the lentils with the roasted squash and sausage. Sprinkle the bowls with goat cheese, pepitas, and cherry tomatoes. I like it served with steamed asparagus!