Good Eats By Rose

1: Preheat the oven to 425 degrees.

2: Combine butternut squash, olive oil, maple syrup, paprika, cumin, chili flakes, salt, and pepper in a bowl.

3: Spread the butternut mixture onto a lined baking sheet.

4: Drain and rinse the lentils, then add them to the butternut bowl to mix with the seasoned oil.

5: Spread the lentils on the baking tray with the butternut, add a halved lemon on top, and bake for 20 minutes.

6: In a separate bowl, mix the dry couscous with salt, pepper, chili flakes, and Italian seasoning.

7: Add 1 1/2 cups of boiled water to the seasoned couscous and let it sit as instructed on the package.

8: Once the butternut and lentils are done, assemble the salad by combining them with the cooked couscous, capers, chopped sun-dried tomatoes, chopped jalapeños, and diced red onion.

9: For the dressing, mix olive oil, roasted lemon juice, dijon mustard, parsley, maple syrup, salt, and pepper together.

10: Drizzle the dressing over the salad and enjoy!