Bring medium saucepan of salted water to a boil for pasta. In second medium saucepan, heat 1½ tbsp olive oil over medium heat. Add whole sage leaves and cook until crisp and fragrant, 2 to 3 minutes. Using slotted spoon, transfer fried sage to paper towel-lined plate and sprinkle with salt. Set aside and reserve sage oil in saucepan.

Add onion, celery, squash, and garlic to sage oil and cook, stirring occasionally, until onion is soft and squash is starting to brown, 5 to 8 minutes. Add lentils and minced sage. Cook until aromatic, 1 to 2 minutes. Add 4½ cups water and 1 tsp salt. Bring to a boil, cover, then reduce to a simmer on medium heat and cook until squash and lentils are tender, 30 to 34 minutes. Stir in tomato powder, sun dried tomatoes, and just 1 tsp vinegar and stir until squash just starts to break down. Season to taste with salt and pepper.

Meanwhile, add pasta to boiling water and cook until just tender, 9 to 11 minutes. Drain pasta and stir into squash Bolognese until combined.

Divide Bolognese between large bowls. Top with fried sage and sprinkle with parmesan. Buon appetito!

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients except water in step 2; use just 5 cups water to cook lentils. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.