-Preheat your oven to 425.

-Peel, halve and scoop the seeds out of 1 delicata squash.

-Cut the squash into ½ inch pieces.

-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.

-Bake 20 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes

until walnuts are toasted and squash is tender.

-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.

-Drain lentils and transfer to a bowl.

-Add squash mixture to lentils, along with 3 TBS fresh parsley and fresh lime juice to taste.

-Toss until well combined.

-Top with yogurt and serve with basmati rice.