Acorn Squash Stuffed with Lentils & Kale

Method

1. Heat the oven to 425°F. Brush the cut faces of the squash with 1 tbsp of the oil, sprinkle with ½ tsp of the salt, and lay them cut side down on a parchment-lined sheet pan. Roast 25 to 35 minutes, until the cut edges are deep brown and a knife slides in easily.
2. Meanwhile, simmer the lentils with the bay leaf, ½ tsp of the salt and 3 cups water for 20 to 25 minutes, until tender with a slight bite. Drain and discard the bay leaf.
3. Heat the remaining 2 tbsp oil in a 12-inch skillet over medium-high. Cook the mushrooms 6 to 7 minutes, until their liquid is gone and they brown, then add the onion and cook 4 minutes more.
4. Stir in the garlic, tomato paste, paprika and thyme for 1 minute. Add the kale with ¼ cup water and cook 3 to 5 minutes until wilted and tender.
5. Fold in the lentils, maple, vinegar and the remaining salt. Taste: it should be savory with a little tang.
6. Toast the pecans in a dry skillet over medium for 3 minutes, until fragrant. Flip the squash cut side up and pack with the filling. Scatter on the pecans and bake 12 to 15 minutes, until the filling is hot and the tops crisp at the edges.