Baked pumpkin with pickled lentils

Ingredients:

• 450 g butternut squash
• One can (425 g) of lentils
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• Goat cheese

Preparation:

1. Combine 1 pound diced butternut squash, 2 tablespoons olive oil, and 1/2 teaspoon each paprika and garlic powder; season with salt and pepper. Bake in a preheated oven at 425°F (220°C), stirring twice, for 40 minutes.
2. Combine 14 oz (425 g) can of rinsed lentils with 2 tablespoons of water and microwave. Toss the lentils with 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and salt and pepper to taste. Let sit while the pumpkin roasts, stirring occasionally. Add 2 tablespoons of chopped parsley and the roasted pumpkin. Sprinkle with goat cheese.