Name: Crispy Roasted Potato Wedges with Squash, Lentils and Goat Cheese
Yield: 4
Ingredients: 6 russet or golden potatoes, (cut into wedges); 1/4 cup olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon garlic powder; 1 1/2 cups cubed butternut squash; 3 tablespoons plain greek yogurt; 3/4 cup cooked lentils; 4 ounces goat cheese, (crumbled); 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh chives; 1/4 cup plain greek yogurt; 2 tablespoons mayonnaise; 1 teaspoon dijon mustard; 2 garlic cloves, (minced); 1 lemon, (juiced); 1 tablespoon olive oil; a pinch of salt and pepper