Roasted Honeynut Squash with Lentils

0 Preheat oven to 450 convection bake.
1 Add the squash to a medium sized mixing bowl and drizzle with optional olive oil. Sprinkle with 1/2 tsp cinnamon, 1/2 tsp sage, 1/2 tsp garlic powder and 1 tsp sea salt. Toss to combine and spread on a baking sheet.
2 Transfer to the oven and bake for 20-25 minutes until golden and caramelized, flipping halfway through.
3 Meanwhile, add the lentils to a small saucepan with water and bouillon. Bring to a boil and reduce heat to a simmer. Cook for 12-14 minutes until al dente. Drain and set aside.
4 Prepare the yogurt sauce by whisking together the yogurt, maple syrup, cinnamon and salt with a fork.
5 If preparing the crispy sage leaves, melt the dairy-free butter in a small skillet over medium low heat. Add in the sage leaves and let them crisp up, just slightly darkening, not burning. Remove and place on a paper towel, preserving the butter.
6 Add the maple syrup, chili crisp, and remaining garlic and cinnamon to the skillet and stir to combine.
7 Remove the squash from the oven and add to a bowl with the lentils and pomegranate arils. Drizzle with the maple syrup mixture and gently toss to combine.
8 Spread the yogurt mixture on a serving platter and top with the squash and lentil mixture. Sprinkle with pistachios and crumbled crispy sage leaves, and a finishing touch of flaky sea salt.