Butternut Squash - Lentil - Feta Salad
Put ¼ cup balsamic vinegar in a small saucepan, and turn the heat to simmer. Reduce the volume a bit, but to more than half the starting volume.
Take 3 butternut squash, and cut at the stem end and just before the bulge at the other end (where the seeds are). Reserve the end with the seeds. Cut into rounds about an inch thick, and peel. (If you have a food vegetable peeler that will peel the squash easily, do this before cutting into rounds. Otherwise, peel the rounds with a sharp knife.) Cut the peeled rounds into chunks about 3/4" in size.
Put the cut squash into a bowl, and drizzle on ¼ cup extra virgin olive oil. Sprinkle on a Tablespoon of ground cumin, a Tablespoon of Pimentón de la Vera (Spanish smoked paprika) and a teaspoon of coarse smoked salt. Toss well, and spread on a baking sheet. Bake at 350◦ for 30 minutes, then turn with a spatula and bake another 15 minutes, or until the squash is fork-tender.
Gently combine the lentils and squash in a serving bowl,being sure to get any residual squash pieces or juice from the baking pan. Fold in a pound of crumbled or cubed feta cheese.
Drizzle the reduced balsamic vinegar, and serve, warm or cool.