French Lentils, Roasted Butternut Squash, Smoked Chicken Chorizo and a Drizzle of Pomegranate Molass

Ingredients

• ½ to ¾ pound diced butternut squash, from the ‘neck-end’ of the squash
• 6-8 tablespoons extra virgin olive oil, divided
• 2 teaspoons smoked paprika, sweet or hot, divided
• ½ cup diced onions
• ¼ cup diced celery
• 1 package (12 ounces) pre-cooked, smoked chicken chorizo links, divided
• 1 clove garlic, peeled and finely chopped
• 12 ounces, (1 ½ cups) French green or black Beluga lentils
• 4-6 cups cold water, divided
• 2 teaspoons kosher salt, divided
• 1 to 1 ½ tablespoons pomegranate molasses
• 3 ‘handfuls’ baby arugula, washed & dried