Toss cubed butternut squash with olive oil, paprika, garlic powder, salt, and pepper. Roast at 425˚ F for 40 minutes, stirring twice.
Heat the canned lentils with water in the microwave. Toss the lentils with olive oil, red wine vinegar, salt, and pepper. Let stand while the squash roasts, stirring occasionally.
Stir in chopped parsley and the roasted squash. Top with goat cheese.
