Acorn Squash and Lentil Bowls

Method

1. 1Step 1: Heat the oven to 425°F. Cut the squash into wedges (no need to peel), toss with 2 tablespoons of the oil and half the salt and roast for 30 to 35 minutes.
2. 2Step 2: Meanwhile, simmer the rinsed lentils in the broth plus 1 cup of water for 20 to 25 minutes, until tender. Drain any excess.
3. 3Step 3: Cook the sliced onion in the remaining oil with the cumin for 10 minutes. Stir it into the lentils with the lemon juice and remaining salt.
4. 4Step 4: Spoon the lentils into bowls, top with the squash, crumbled feta and chopped parsley.