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PdfPreheat the oven to 220°C fan.
Place the squash and onions in a large bowl with 2 tablespoons of oil, the sage leaves, ½ teaspoon of salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking tray. Roast for 25-30 minutes, until cooked and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
While the squash is in the oven, fill a medium saucepan half-full of water (if starting with dried lentils rather than ready-cooked) and place on a high heat. Once boiling, add the lentils, reduce the heat to medium and simmer for 20 minutes, until cooked. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs, remaining 1 tablespoon of oil and ¼ teaspoon of salt.
Add the squash and onion to the lentils and stir gently. Transfer to a serving bowl, dot with dolcelatte, drizzle with oil and serve.