Winter Squash and Lentils - yummy, hearty, delicious, GF, vegan winter meal

Winter Squash and Lentils  *This recipe requires overnight preparation of the lentils*

Ingredients:
One 3-4 pound winter squash (I used Butternut but you can use Acorn, Pumpkin, Hubbard, or Kabocha)
1 1/2 cup lentils (I used green but any color will work)
3 cups chicken or vegetable stock
5 large kale leaves, de-stemmed
1 large onion, chopped small
2 garlic cloves, minced (I used 10-15 cloves because I LOVE garlic)
1/4 cup olive oil
sea salt
freshly cracked black pepper
dash cayenne pepper (optional)
1 teaspoon dried thyme
1 bay leaf
1 tablespoon apple cider vinegar

Preparations:
1) Soak lentils overnight (at least 8 hours) in 4 cups of water and 1 tablespoon of apple cider vinegar.  Store in a warm place in your kitchen while soaking.  Rinse the lentil well and allow to drain in a colander or strainer until ready to use.
2) Preheat the oven to 375F. Wash and cut squash in half and remove seeds and membrane.  Cut each half again into long, wide wedges.  Place in roasting pan (I sprayed with olive oil to make it easier to clean afterwards).  Drizzle olive oil on squash and sprinkle sea salt and black pepper on the squash.  Bake in the oven until fork tender and turning golden brown, 30-45 minutes (My butternut squash took an hour and a half!)
3) Chop onions and garlic.  Heat a 2-quart sauce pan over medium heat with a few tablespoons of olive oil.  Sauté the onions until translucent, about 5 minutes.
4) Stir in the garlic.  Cook for a few minutes then add lentils, thyme, cayenne pepper and bay leaf.  Add stock and simmer until the lentils are cooked, about 20-30 minutes.  Stir in kale and allow them to wilt, about 5 minutes.  Taste and season with sea salt and black pepper.
5) When the squash is done, cut the wedges into large triangles and spoon the lentil/kale mixture over the squash and serve warm.
6) ENJOY!!!!!!!!