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1
For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact.
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2
Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper.
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3
Transfer to a large baking sheet.
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4
Roast the squash until fork tender, 25 to 30 minutes.
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5
Remove from the oven and cool slightly.
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6
Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot.
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7
Set over high heat and bring to a boil.
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8
Reduce the heat to medium-low.
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9
Simmer until tender, 20 to 25 minutes.
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10
Season with salt.
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11
Remove from the heat and drain.
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12
Discard the onions, lemons and bay leaf.
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13
Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
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14
For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil.
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15
Once hot, add the sliced onions.
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16
Season with salt and pepper.
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17
Cook until starting to color, about 30 seconds.
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18
Reduce the heat to low.
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19
Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown.
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20
Remove from the heat and keep warm.
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21
For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated.
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22
Drizzle in the olive oil and whisk until smooth, about a minute.
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23
Add the yogurt and continue whisking until creamy, an additional minute.
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24
Season with salt and pepper.
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25
Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
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26
To serve: When the squash is cool enough to handle, transfer to bowl with the lentils.
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27
Drizzle in the yogurt vinaigrette and toss to coat completely.
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28
Spoon into a large serving dish and garnish with the caramelized onions.
