Parsnip and Butternut Squash with Flatbreads Recipe | Epicurious

Ingredients

• 10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes
• 18 oz. parsnips, cut into rough 3/4-inch cubes
• 3 Tbsp. extra-virgin olive oil, plus extra for drizzling
• 1 tsp. fennel seeds, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. freshly ground black pepper
• 3 1/2 oz. sprouted lentils (store-bought or sprouted at home)
• 3 1/2 oz. arugula
• 2 oz. full-fat Greek yogurt, to serve (optional)
• 5 1/2 oz. spelt flour, plus extra for dusting
• 1/3 cup tepid water
• 1 Tbsp. olive oil
• Generous pinch of salt and pepper
• 1/4 tsp. ground coriander