Roasted Butternut & Lentil Salad with Goat Cheese

Directions

1. Preheat the oven to 450°F. Spread the squash out on a large rimmed baking sheet, drizzle with oil and toss with your hands
2. to coat. Spread out in a single layer on the sheet and sprinkle with salt and pepper. Roast for 30 minutes, stirring once or twice, until the squash is tender and golden.
3. Toss the warm (or cooled) roasted squash with the lentils, walnuts, and goat cheese. In a separate bowl, whisk together the tahini and lemon juice (add a bit of water, if it is too thick) and drizzle overtop the squash and lentil mixture. Toss to coat.