TO ROAST THE HONEYNUT SQUASH

1. Preheat oven to 400ºF - Line a baking sheet with parchment paper
2. Cut the stem off the Honeynut Squash, cut it in half vertically, and scoop out the seeds.
3. In a small bowl, mix olive oil with salt and pepper and brush it on the cut side.
4. Bake cut side down for 30-45 minutes, depending on the size of the squash. Squash will be done when the skin is soft and gives in when touched.  Make sure you check both ends of the squash.  The hollow side will cook faster than the stem side. 

TO COOK THE WILD RICE:

1. In a medium pot, bring 6 cups of water and 1 tsp of salt to a boil.
2. Rinse the rice in a fine mesh colander.
3. Add the wild rice and boil, uncovered, for 35-40 minutes, or until the rice is cooked.  Wild rice should be tender but still have a bite. Some of the wild rice grains will split open. 
4. Remove the rice from the heat, drain it, and add it to the bowl with the quinoa and lentils.

TO COOK THE QUINOA:

1. In a medium saucepan, heat one teaspoon of olive oil. Add quinoa and 1/2 tsp of the salt, sauté for 3-5 minutes, stirring often, so the quinoa is coated with the oil.  
2. Add 1 1/3 cups of water. Bring water to a boil, cover, lower the heat, and simmer, covered, for 15-20 minutes or until all the water has been absorbed and the quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly. Fluff it up with a fork. 

TO COOK THE LENTILS

1. In a medium pot, bring 6 cups of water and 1 tsp of salt to a boil.
2. Pick any debris or small rocks from the lentils, and rinse them in a fine-mesh colander.
3. Add lentils to the boiling water and cook uncovered for 20-25 minutes, or until the lentils are tender.  Lentils should be tender, but not mushy. 
4. Remove rice from heat, drain, and transfer to a large bowl with the wild rice and the quinoa.

TO COOK THE MUSHROOMS

1. In a large skillet, heat 2 tbsp of olive oil. Add onion, garlic, between1/2 to3/4 tsp salt, thyme, rosemary, and black pepper, mix well, and cook on medium heat for 5-7 minutes or until the onions are translucent.
2. Add mushrooms and cook for 10-12 minutes or until the mushrooms are cooked and all their released water has evaporated. 
3. Taste the mushroom mixture and adjust the seasoning to your liking.

PUTTING IT ALL TOGETHER

1. While everything cooks, make the pomegranate vinaigrette, the candied pecans, if making them at home, and remove the seeds of a pomegranate.
2. In a large bowl, combine cooked mushrooms, quinoa, wild rice, lentils, and pomegranate vinaigrette.  Do this while the rice and quinoa are still warm. Mix it gently, ensuring the vinaigrette coats the rice and quinoa evenly.
3. Top each roasted honeynut squash with the rice, quinoa, and lentil mixture. Garnish with pomegranate seeds and candied pecans.
4. Before serving, candied pecans and pomegranates