Good Eats By Rose

1: In a bowl, combine cubed butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, and season with salt and pepper.

2: Mix well and place the butternut squash onto a lined baking sheet.

3: Rinse and drain a can of lentils, then add to the mixed squash bowl.

4: Spread lentils evenly on the baking tray and add a halved lemon.

5: Bake in a preheated oven at 425°F for 20 minutes.

6: For the couscous, combine with salt, pepper, chili flakes, and Italian seasoning, then add boiled water according to package instructions.

7: To assemble the salad, combine cooked couscous, roasted butternut squash, lentils, capers, chopped sun-dried tomatoes, jalapeños, and diced red onion.

8: Prepare the dressing by mixing olive oil, roasted lemon juice, dijon mustard, chopped parsley, maple syrup, salt, and pepper.