Chanterelle & Lentil Plate with Roasted Koginut and Whipped Feta

Method

1. 1Roast the squashHeat the oven to 425°F (220°C). Slice the squash into 2 cm crescents, toss with the oil and ¾ tsp salt, and spread across two parchment-lined sheet pans with space between pieces. Roast 30 to 35 minutes, flipping once and swapping pans. If reheating later, pull it when cooked through and lightly browned; the reheat deepens the color. Cool and refrigerate.
2. 2Simmer the lentilsCombine the lentils, water, bay leaf, smashed garlic and a pinch of salt. Bring to a boil, then hold a gentle simmer 20 to 25 minutes until tender but holding their shape. A hard boil splits them. Drain, discard the bay and garlic, cool and refrigerate.
3. 3Whip the fetaBlend the feta, yogurt, lemon zest, 1 tsp lemon juice and oil with an immersion blender or food processor until smooth and thick. Refrigerate. Save the rest of the lemon juice.
4. 4Sear the chanterellesHeat the cast iron over medium-high with no oil. Add the chanterelles with a pinch of salt in a single layer and cook 5 to 7 minutes until their water has fully evaporated. Work in two batches if crowded or they steam.
5. 5Finish the mushroomsLower to medium. Add the oil and shallot and cook 3 minutes until golden, then the minced garlic and thyme for 1 minute. Cool and refrigerate separately from the lentils. Tear the radicchio now if you like and store it with a damp paper towel.
6. 6Reheat the squashOven to 425°F (220°C). Squash on a sheet pan, rack one level above middle, 10 minutes until hot and crisp at the edges. Take the whipped feta out of the fridge.
7. 7Fry the sageMeanwhile heat the sage oil in the cast iron over medium. Fry the sage leaves 30 to 45 seconds until crisp and no longer bubbling. Lift onto a paper towel and pour the oil into a small bowl.
8. 8Warm the lentils and mushroomsSame pan over medium-high. Add the mushrooms for 2 minutes, then the lentils, Dijon, vinegar, remaining lemon juice, remaining salt and pepper. Toss until hot, 2 to 3 minutes. Off the heat, fold in the radicchio so it wilts just slightly. Taste and add vinegar if it reads flat.
9. 9PlateSwoosh the whipped feta across each plate. Add squash wedges and pile the lentil-chanterelle mixture on top. Finish with hazelnuts, Parmesan, fried sage and a drizzle of sage oil.