Wash and cut acorn squash in half and then into slices 3/4 inch thick with skin on.
In a microwave or oven-proof dish melt coconut oil and add in julienned sage leaves.
Brush sage oil mixture onto each side of the slices of squash thoroughly.
Arrange oil-infused sage leaves onto each slice and top evenly with raisins.
Roast in the oven until squash is tender, usually about 35-45 minutes
Prepare green lentils in a soup pot on stove top on medium heat with 16oz of water, 1 tsp sea salt, 1 tsp garlic powder, and 1 tsp thyme. Cook for about 20-mins or until desired tenderness.
Drain lentils and set aside.
Arrange arugula onto each plate and top with 2-3 slices of roasted squash and 1/2 cup cooked lentils.
Notes:
Serving size 2-3 slices of squash per person.
Replace raisins with dried cranberries, other dried fruit, or pomegranate seeds.
Experiment with other protein sources such as black beans, fish, tofu, turkey, chicken or beef.
