Curried Lentil and Butternut Squash Salad

1 small butternut squash peeled and cut into cubes
2 t curry powder
sea salt and pepper to taste
1/4 c walnuts, chopped
3/4 c lentils
2 T lime juice
1 t sesame oil
1/2 t sea salt
pepper
1/4 c cilantro

Preheat oven to 425

Place squash and onion in a shallow baking dish and toss with EVOO, curry, salt and pepper. Bake for 15 minutes or until squash is almost tender. remove from oven and sprinkle with walnuts, return to oven and bake for 10 minutes or until squash is tender. Set aside to cool

Meanwhile, in a saucepan cover lentils with water, bring to a boil, reduce heat and simmer covered for 20 minutes. Set aside to cool.

In a jar with a tight fitting lid, combine flax oil, lime juice, sesame oil, salt and pepper and shake well. Combine squash and lentils and pour dressing over top and toss to coat.