roasted squash and puy lentil thing

Right so butternut squash is everywhere right now and I've been roasting it with cumin and a bit of smoked paprika, tossing it through puy lentils with some rocket and a tahini-lemon dressing. That's basically it. The lentils are doing a lot of the protein work here — I sometimes add a handful of toasted pumpkin seeds on top if I remember. The dressing is just tahini, lemon, garlic, bit of water to loosen. Dead simple. Honestly I've made this three times this week. It's proper filling without that heavy feeling after, which I need when I'm at my desk until 6pm.