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1
In a large saucepan, heat 2 tablespoons of the olive oil.
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2
Add the shallot and cook over moderate heat, stirring, until lightly golden, about 5 minutes.
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3
Add the garlic and cook, stirring, until fragrant, 2 minutes.
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4
Stir in the lentils, thyme and 3 cups of water and bring to a boil.
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5
Cover and simmer over low heat until the lentils are tender and all of the liquid has been absorbed, about 30 minutes.
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6
Discard the thyme sprigs.
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7
Transfer the lentils to a medium bowl and let cool slightly.
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8
Stir in the lemon juice, 2 tablespoons of chives and remaining 1/4 cup of olive oil; season with salt and pepper.
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9
Meanwhile, preheat the oven to 400.
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10
In a small bowl, whisk the butter with the cinnamon, nutmeg and cloves; season with salt and pepper.
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11
In a large bowl, toss the squash with 5 tablespoons of the spiced butter and season with salt and pepper.
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12
Arrange the squash on 2 baking sheets and roast for 10 minutes.
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13
In the same bowl, toss the apple with the remaining 1 tablespoon of spiced butter.
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14
Turn the squash wedges and add the apples to the baking sheets.
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15
Roast for about 10 minutes longer, until the squash and apples are tender and golden.
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16
Arrange the squash, apples and radicchio on a serving platter.
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17
Spoon the lentils on top and drizzle with olive oil.
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18
Garnish with parsley and chives and serve.
