Spiced Almond and Pumpkin Seed-Crusted Pumpkin Salad - alive magazine

Ingredients

• 2/3 lb (300 g) red Kuri squash or butternut squash
• 2 tsp (10 mL) extra-virgin olive oil
• 1/4 cup (60 mL) chopped onion
• 2 tsp (10 mL) minced garlic
• 4 cups (1 L) low-sodium vegetable stock
• 1 1/2 Tbsp (22 mL) maple syrup
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) pepper
• Leaves from 5 sprigs of fresh thyme
• 1 1/3 lb (600 g) Rouge vif d’Étampes pumpkin or sugar pumpkin
• 3/4 tsp (4 mL) black pepper
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 tsp (5 mL) ground nutmeg
• 1 tsp (5 mL) cumin seeds
• 2 tsp (10 mL) cardamom seeds
• 1 tsp (5 mL) coriander seeds
• 1/3 cup (80 mL) pumpkin seeds, reserved from roasted pumpkin
• 1/4 cup (60 mL) almonds
• 1/2 tsp (2 mL) dried chili flakes
• 2 1/2 tsp (12 mL) raw sugar
• 2 cups (500 mL) sprouted lentils