Butternut Squash Steak - alive magazine

Ingredients

• 3/4 cup (180 mL) uncooked beluga lentils
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1/2 cup (125 mL) chopped flat-leaf parsley
• 4 garlic cloves, finely minced, divided
• 1/2 tsp (2 mL) kosher salt, divided
• 1/4 tsp (1 mL) freshly ground black pepper
• Zest of 1 lemon
• 3 Tbsp (45 mL) lemon juice, divided
• 1 butternut squash, about 2.2 lbs (1 kg)
• 1 Tbsp (15 mL) grapeseed oil
• 2 Tbsp (30 mL) unsalted butter
• 1/2 tsp (2 mL) dried oregano
• 2 1/2 oz (70 g) feta cheese, crumbled
• 1/3 cup (80 mL) pomegranate arils