Roasted Butternut Squash Stuffed with Lentils and Pear

Cut two butternut squash lengthwise and remove seeds and strings. Lightly oil a baking dish and place the four halves, cut side up, inside and brush with oil. Cook at 375, covered, for 40-50 minutes until just tender.

Meanwhile, cook 1/2 C or so of yellow lentils in a small pot, adding water until tender. Add one small pear, chopped. Cook until crisp-tender.

When squash are cooked and slightly cooled, scoop out the pulp, leaving 1/4-inch to 1/2- inch shell. Add pulp to lentils, mix to combine. Add about 1/4 tsp sage, salt and pepper, 1 TB brown sugar, 2 TB butter. Mix until butter is melted.

Fill squash shells. Return to over and bake uncovered 20-30 minutes more. Serve with rice.

(Some folks don't like the butternut squash shell -- like my husband -- so if you're one of those, you could also serve the pulp mix over rice or in a ramekin.)