Roasted Squash and Lentil Salad with Goat Cheese

Preparation

1. In a one quart pot, measure the lentils and cover with plenty of water' it should be about three inches above the level of the lentils. Over high heat, bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 20-30 minutes, until the lentils are just tender, but not falling apart. Drain and rinse gently with cool water, and let the lentils cool.
2. Preheat the oven to 400 F. Cut the squash in half and scoop out the seeds, then cut the squash in wedges. Peel then cut in bite-sized cubes. Drizzle with 1 tablespoon of the olive oil, sprinkle with 1/4 teaspoon salt, then toss to coat. Roast for 20-25 minutes, until the squash is tender when pierced with a paring knife, Cool on a rack.
3. In a small bowl or cup, whisk the remaining 3 tablespoons olive oil, red wine vinegar, remaining salt and black pepper. Put the lentils in a large bowl and drizzle with the oil mixture, toss gently to coat.
4. To serve, use either four medium plates or one big platter. Spread the arugula on the plates, then measure 1/2 cup of lentils on top of each, then top with crumbled chevre and toasted pumpkin seeds. Serve at room temperature.