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Black Lentil and Butternut Squash with Provencal Vinaigrette
Ingredients
  • 1 butternut squash
  • 2 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper to taste
  • 2 cups black lentils
  • 3 tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce or to taste
  • 2 anchovies rinsed and mashed to a paste with a fork
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Fresh thyme sprigs to garnish, optional
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