Kabocha Squash Lentils with Bacon & Veggies

I've never had a kabocha squash before so I grabbed one and brought it home with no actual plans on what to do with it. Turns out, just like all other squash, it's delicious and easy. I love trying out new squashes and finding out what makes them different. The kabocha variety was green and pretty easy to cut up and it was a starchy squash that I could see cooking up like potato chunk hash browns quite well.
Kabocha Squash Lentils with Bacon & Veggies:
1 kabocha squash
4 slices of bacon
1 red onion; diced
2 Portobello mushrooms; diced
1/2 jalapeno; diced
2 servings of black lentils
olive oil
salt and pepper to taste
1   preheat oven to 375 degrees F, slice squash in half and scoop out the seeds
2   cut squash into about 5 chunks and cut off the outside skin, chop into bite size chunks
3   place squash onto baking sheet, drizzle with olive oil and sprinkle with salt, pepper, and cayenne
4   bake squash for 20-25 minutes, it is done when easily pierced with a fork
5   in the meantime fry up your bacon and reserve a few tablespoons of the grease in the pan
6   remove the bacon and saut√© the onion, mushrooms, and jalapeno (I like to add a little more cayenne and some thyme)
7   heat up a pot of water and cook the lentils
8   add the bacon back into the veggie skillet and warm it all back up, drizzle in a little extra olive oil
9   plate the lentils, top with squash, then the veggies & bacon and finish off with a pinch of saffron

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