1. Preheat oven to 350° F.
2. Wash acorn squash.
3. With a sharp pairing knife, carefully peel the outer edge of each rib of the acorn squash. Leave the skin on the indented parts creating a stripped effect .
4. Halve the acorn squash and scoop out strings and seeds.
5. Now cut squash in the indentations creating crescents.
6. Toss crescents with olive oil, salt, and pepper.
7. Line a baking sheet with parchment paper.
8. Place the seasoned crescents onto the baking sheet.
9. Bake for 16 minutes then turn crescents over and cook for another 18 minutes or until squash looks golden and is soft.
10. While squash is baking toss pearl onion halves into a bowl and toss with olive oil, salt and pepper.
11. Place on another parchment lined baking sheet and bake for 8 minutes or until onions are soft and caramelized on the edges.
12. Next place sage, thyme, and peppercorns in a cheesecloth sachet.
13. Toss minced carrot, celery, and shallot in a medium pot drizzled with 1 Tbsp of the e.v.o. oil.
14. Saute for 5 minutes till veggies are soft.
15. Place in lentils and stir well.
16. Add 3 1/2 cups water and the herb sachet to the pot and bring to a boil.
17. Reduce heat to a low simmer.
18. Cook for 30 minutes or until lentils are soft but still hold their shape, and the water has been absorbed.
19. Take out herb sachet and season lentils with salt and set aside.

To Serve:

1. Arrange a bed of lentils on each serving plate.
2. Top with a few slices of the acorn squash, and some pearl onions.
3. Drizzle with some of the aged balsamic vinegar.
4. Finish with a nice drizzle of balsamic cream.
5. Ready to serve.
6. Enjoy!