Lentil Tabbouleh with Roasted Squash

Ingredients

• salt and pepper, to taste
• 1/4 cup red onion, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 cup fresh parsley, sliced
• 1/4 cup yellow bell pepper, chopped
• 2 tbsp maple syrup
• salt and pepper
• 1/2 garlic clove, chopped
• 1 ripe butternut squash, sliced thinly in half-moons
• 1 tbsp sumac
• 2 cups cooked lentils
• 1 lime, juiced
• 1/4 cup extra virgin olive oil
• 3 tbsp extra virgin olive oil
• 4 garlic clove, minced