Roast the acorn squash

• Cut the acorn squash in half and slice it along its natural lines.
• Place on a baking tray, drizzle with olive oil and season with salt and pepper.
• Roast in the oven at 220 °C for about 30 minutes, until tender.

Cook the black lentils

• Fill a medium pot halfway with water and bring to a boil.
• Add the black lentils, lower to a simmer, cover and cook for 20 minutes.
• Strain the lentils, keeping the broth for another meal, and set the lentils aside.

Make the corn salsa

• Mince the red onion and add it to the corn with a few onion slices.
• Add the roughly chopped cilantro, parsley and chopped purple kale.
• Toss everything together and set aside.

Whisk the lime dressing

• Combine the lime juice, olive oil, salt, cumin and maple syrup in a bowl.
• Whisk until emulsified.

Assemble and serve

• Place the roasted squash in bowls and spoon the lime dressing over it.
• Top with the black lentils, the corn salsa and a sprinkle of toasted pepitas.