Tahini Lemon Vinaigrette:
- 1 c water
- 1 c lemon juice, fresh
- ¾ c tahini
- 1/3 c garlic
- 1/3 c salt
- 1 t sugar
- 1 t paprika
- ½ t ground black pepper
- ¼ t ground cumin
- 1/3 c light olive oil
Bowl:
- ¾ c vegetable oil
- 4½ c butternut squash, medium chopped
- 3 c cherry tomatoes, halved
- ¾ c scallions, minced
- 3 c canned lentils, drained and rinsed
- 9 c UNCLE BEN’S® Harvest Vegetable Pilaf,
prepared according to box
- 3 t Kosher salt
- 1/3 t ground white pepper