Maple-Balsamic Lentils with Roasted Squash & Cranberries

Directions

1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 Tbsp (30 mL) oil, 1 tsp (5 mL) salt, and pepper.
3. Spread squash evenly onto parchment-lined sheet pans and roast for 20–25 minutes, stirring once, until lightly browned and tender but still holding its shape.
4. To prepare the maple-balsamic glaze: In a small bowl, whisk together balsamic vinegar, maple syrup, 2 Tbsp (30 mL) oil, Dijon, garlic, and ½ tsp (2 mL) salt. Set aside.
5. Heat 1 Tbsp (15 mL) oil in a large sauté pan over medium heat. Add red onion and sauté for 2–3 minutes until softened. Add lentils and approximately two-thirds of the maple-balsamic glaze. Cook for 3–4 minutes until the lentils are heated through.
6. Gently fold in roasted butternut squash, dried cranberries, parsley, and thyme.
7. Add remaining maple-balsamic glaze and gently toss to combine. Adjust seasoning as needed.
8. Transfer to a hotel pan and hold hot for service.
9. Immediately before service, finish with toasted pecans.