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1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
2-3 Tbsp(30-45 mL) canola oil
salt and pepper, to taste
1-19 oz (540 mL) can lentils, drained and rinsed
1⁄2 cup (125 mL) walnuts, toasted
1⁄2 cup (125 mL) crumbled goat cheese
1⁄4 cup (60 ml) tahini (sesame seed paste)
juice of a lemon (about 3 Tbsp)
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