Butternut Squash and Lentils

Preheat the oven to 200°C / 390°F.

Rinse the pumpkin and peel if desired. Remove seeds and cut the pumpkin into bite-size pieces. Peel the ginger and finely chop. Peel, halve and cut the onion into strips. In a bowl, toss the pumpkin with the ginger, 2 tablespoons oil and the orange juice. Spread on a baking sheet, season with salt and pepper and drizzle with honey. Bake, turning the pumpkin occasionally with a spatula until the pumpkin is golden brown and tender, about 40 minutes.

Bring a large pot of salted water to a boil along with the bay leaf. Rinse the lentils in a colander and add to the pot. Cover and simmer over low heat until tender but not mushy, about 35 minutes.

Rinse the scallions, trim and thinly slice. Place in a bowl along with the vinegar, lemon juice, sugar and 2 tablespoons oil and season with salt and pepper. Drain the lentils, remove the bay leaf and stir into the bowl with the dressing. Cool lto ukewarm.

Rinse and trim the beans and blanch in a pot of boiling salted water until crisp-tender, about 8 minutes. Rinse under cold water and drain well. Heat the remaining oil in a pan, add the beans, season with salt and pepper and saute until hot.