Warm Butternut Squash and Beluga Lentil Salad

Toss cubed squash in olive oil and then add all of the dried herbs/spices and brown sugar. Bake at 375F for approximately 25 minutes or until the squash is tender and just starting to crisp and caramelize on the edges.

Meanwhile, sauté garlic lightly over medium heat in olive oil and after garlic has softened and started to brown slightly, toss in the cooked (or canned) lentils. If eating immediately, sauté lentils until warmed through, about 5-10 minutes. If not, remove from heat. Salt and pepper to taste.

Toss the squash with the lentils in a large bowl with the vinegar/mustard dressing, the minced shallots and basil. Scoop squash and lentils on top of a bed of arugula, and top with grated cheese.