• Pick out any debris from the lentils, then rinse them under cold running water. Transfer the lentils to a medium saucepan, then add the cinnamon, garlic, and 1 teaspoon of salt. Add enough water to cover the lentils by 1 inch.
• Over medium-high heat, bring the water to a rolling boil. Reduce the heat to low and let the lentils simmer until tender but intact, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
• While the lentils cook, prep the squash. Trim off the top and bottom ends, then discard them. Peel the squash, then cut it in half lengthwise. Using a spoon, scrape out and discard the seeds and stringy pieces. Slice the squash crosswise into ¼-inch slices.
• Place the squash in a large bowl. Drizzle with the olive oil, remaining salt, and pepper. Mix thoroughly to coat.
• Place the squash slices on the sheet pan in a single layer. Use two sheet pans or cook in two batches if needed. Overcrowding the squash will steam it instead of roasting it. Roast the squash at 400°F for about 30 minutes. The slices should be soft but not mushy, with a bit of browning on the edges. Let the squash cool for five minutes, then remove it from the sheet pan.
• For the fried sage, heat a small amount of neutral oil in a small saucepan over medium-low heat. Drop the sage leaves into the oil a few at a time. Cook until the color changes and the leaves become crispy. Remove from the oil and drain on paper towels. Set aside.
• Assemble the dish by layering the squash and lentils on a large serving platter. Pour 3 tablespoons of the dressing over the butternut squash and lentils. Top with pumpkin seeds, pomegranate seeds, feta cheese, and fried sage leaves. Serve warm or at room temperature. Serve the remaining dressing at the table.

Pomegranate Dressing

• Whisk together the olive oil, pomegranate syrup, honey, cumin, cayenne, and black pepper in a small bowl. Season to taste with salt.