Directions

Preheat oven to 400 degrees.

Carefully cut the top and bottom of the acorn squash. Cut the squash in half from top to bottom. Using a spoon, remove the seeds and place the squash flat side down; cut into 1/4 inch moon slices.

Place the squash in a bowl and toss with 2 tablespoons of olive oil. Season with some salt and pepper. Place on a baking sheet with parchment paper and roast for about 30 minutes until done. Halfway through the cooking time, turn the squash over to roast the other side.

Rinse the lentils thoroughly under cold water and remove any debris. Place lentils in a pot and cover with 2 inches of water. Add garlic cloves and bay leaf. Bring to a boil and turn down to a simmer. The lentils will take about 20-30 minutes to cook depending on the manufacturer’s directions.

When the lentils are cooked, drain and remove the garlic and bay leaf. Place in a serving dish. Toss with red wine vinegar and 3 tablespoons of olive oil, salt, and pepper.

Add the squash to the serving dish and add the feta, mint, and scallions. Top with Maldon sea salt and fresh cracked pepper. Serve.