Caramelized pumpkin and hearty green lentils are the foundation of this vegetarian main course. Lemon yogurt sauce keeps it fresh, while crispy sage and chili oil add fragrance and a little heat.
Pumpkin is readily available, especially in fall and winter. Butternut squash works well for this dish: the flesh turns soft and sweet, while the cut sides develop browned, lightly caramelized edges in the oven. A small muscat pumpkin works too. Cut the wedges to roughly the same thickness so they cook evenly; there’s no need to peel butternut squash as long as the skin is clean and you cut the squash into wedges.
Green lentils hold their shape better during cooking than red lentils, which quickly break down. French green lentils, such as Puy lentils, are a good choice, but regular green lentils work too. Simmer them gently until tender but still with a little bite. Taste near the end: cooking time varies by type and by how long the lentils have been in the pantry. Drain them as soon as they’re done so they don’t keep cooking in the hot water.
The lemon in the lentils does more than add a fresh note. Acidity keeps the pumpkin’s sweetness from feeling too heavy and balances the creamy yogurt, too. Toss the lentils with olive oil and lemon while they’re still warm so they absorb the flavors well. Use thick Greek or Turkish yogurt for a sauce that stays on the pumpkin. If your yogurt is thinner, spoon it directly over the dish rather than thinning it further.
Sage turns crispy quickly in hot oil and takes on a concentrated, herby flavor. Keep an eye on the leaves in the pan: they color quickly and burn easily. The leftover oil makes a handy base for the chili oil; take the pan off the heat before adding the chili flakes. This gives the oil flavor without making the chili bitter. Go easy on the chili if you want the sage and pumpkin to be the main flavors.
Serve everything on a large platter or divide it among deep plates so each portion has pumpkin, lentils and sauce. The lentils make this filling enough to serve as a main course; a green salad with a tangy dressing goes well alongside if you’d like more freshness. Cover leftovers and refrigerate within two hours, then eat within two days. Heat the pumpkin and lentils through in a pan or oven; keep the yogurt separate and add it just before serving.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper. Halve the squash lengthwise and remove the seeds. Cut into wedges about 2 cm thick.
Arrange the squash on the baking sheet, toss with 2 tablespoons olive oil and season with salt and pepper. Spread in a single layer and roast for 30–40 minutes, until the wedges are tender and deeply golden at the edges. Turn them halfway through.
Meanwhile, rinse the lentils. Put them in a saucepan with the bay leaf and add plenty of cold water. Bring to a boil and simmer gently for 20–25 minutes, until tender but still firm. Drain and remove the bay leaf.
Toss the warm lentils with the lemon zest, 2 tablespoons lemon juice and 3 tablespoons extra-virgin olive oil. Season with salt and pepper. In a small bowl, stir the yogurt with the grated garlic and remaining tablespoon of lemon juice until smooth.
Heat 4 tablespoons olive oil in a small skillet over medium heat. Fry the sage leaves in a single layer for about 20–30 seconds, until crispy. Transfer them to a plate with a slotted spoon. Take the pan off the heat and stir the chili flakes into the warm oil.
Spread the lentils over a platter or divide among four plates. Top with the roasted pumpkin and spoon over the garlic yogurt. Finish with the crispy sage and chili oil.
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