Brown Butter Lentil salad with roasted butternut squash & walnut oil

Ingredients

• 1 large butternut squash, peeled, deseeded, and cubed
• 2 tablespoons olive oil
• 1 cup black lentils
• ½ cup chopped parsley
• Optional: ¼ cup feta cheese
• 1½ tablespoons finely chopped fresh sage
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons walnut oil
• 2 tablespoons sherry vinegar
• 1 teaspoon maple syrup
• 2 tablespoons chopped toasted walnuts
• ¼ cup chopped dates
• 1 finely chopped shallot
• Salt
• pepper