Lentils with Roasted Winter Squash

Ingredients

• 2 tbsps extra virgin olive oil
• ½ onion, chopped
• 2 tsps minced garlic
• 1 bay leaf
• ½ cup dry white wine
• 2 cups stock
• 1 cup lentils
• 2 cups butternut squash, or acorn, kabocha, etc., peeled, seeded, and cut into 1–2" cubes
• salt & black pepper
• chopped parsley, for garnish