Preheat the oven to 180°C. Remove the baking rack.
Rinse the squash. Cut it in half without peeling it. Remove the seeds with a tbsp, then cut it into 6 slices or more, depending on its size.
Place the squash slices on a baking sheet lined with parchment paper, and brush them with oil using a pastry brush. Season with salt and pepper.
Bake for 30 minutes. Once done, peel the squash slices and cut them into thirds.
Preparing the lentils
Place the lentils in three times their volume of cold, unsalted water. Bring the water to a boil, then simmer, covered, for 30 minutes.
Once tender, drain them. Don’t throw away the cooking liquid—it’s full of vitamins and minerals. You can use it to make a delicious soup. Season lightly with salt.
Preparing the sauce
Peel the orange and place it in the bowl of a food processor. Add the tahini and process until you have a smooth sauce. Season with salt and pepper to taste.
Assembly
Dice the beet.
Rinse the mozzarella balls (some brine can be very salty). Cut the mozzarella into pieces about the size of a walnut.
In a soup bowl or large bowl, arrange the squash pieces around the edge. Next, add the lentils to the center, then scatter the diced beets on top. Add the mozzarella balls, pine nuts, and herbs (which you’ve rinsed and dried beforehand).
Serve with the orange-tahini sauce in a small ramekin.
Notes
As alternatives, you can use almond butter instead of tahini, and pistachios instead of pine nuts.