Roasted Butternut Squash and Lentil Salad Start a new Thanksgiving tradition with this tasty dish from Kelly. 1 Cup lentils 6 Cups butternut squash (1 large) or fresh pumpkin, cut into 1-inch cubes 3 TB. olive oil, divided 1 tsp. GROUND CUMIN 1 tsp. SMOKED SPANISH–STYLE PAPRIKA 1/2 tsp. salt 1 Cup crumbled feta or goat cheese 1/4 Cup chopped fresh mint leaves 1 TB. red wine vinegar

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