1 cup French green lentils Coarse salt 4 (1-pound) acorn squash Olive oil or grapeseed oil Freshly ground pepper 4 cups assorted vegetables, such as baby yellow beets, asparagus, broccoli crowns, cut into bite-sized pieces

Step 1 Heat the oven to 350 degrees.

Step 2 Combine 2 cups of water, the lentils and 1 teaspoon of salt in a saucepan and bring to a boil. Reduce the heat and simmer the lentils until tender but slightly firm, 20 to 25 minutes. Drain and set aside.

Step 3Meanwhile, cut the tops off each squash and remove the seeds and pulp. Rub the inside and outside of the squash with oil and season with salt and pepper. Set the squash in a baking dish and bake until just tender, 40 minutes. Remove the squash from the oven and keep warm.

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