all together so they are evenly coated, then arrange the squash so that all the pieces are skin side down.
put the lentils in a saucepan with cold water, bring to the boil and simmer for 6 minutes. check they are cooked by tasting one, to see if it’s soft to bite, if not, cook a little longer.
in a separate bowl, large enough for all the squash, put the remaining 2 tablespoons of olive oil and minced garlic. when the lentils are cooked, drain them and toss in with the olive oil and garlic.
when the squash and onion is cooked, toss with the lentil mixture and serve. 