I'm always a bit 😬 when people ask for recipes because I'm rubbish at following them myself and just tend to chuck stuff in a pan and slap it around with a wooden spoon til it looks like food 😆 However...
Halve a butternut squash, scoop out the seeds and cut it into large chunks - don't bother peeling it. Chuck it into a roasting tin and then cut the top off a head of garlic (the whole bulb) and put that in. Drizzle some oil over it - any seed, olive or vegetable oil - add salt, pepper and some rosemary if you have it and put it in the oven to roast until the squash is soft and just starting to brown around the edges. Probably about half an hour at 180. Let it cool down (unless you have chef's asbestos fingers) then peel the skin off the squash and drop the flesh into a large saucepan. Squeeze the garlic out of its papery shell into the same pan, and add a half cup of red lentils.
Add two cups of vegetable stock and simmer until the lentils are soft (about 20 mins). At this point if you want to you can add a can of cannelini beans (extra protein and fibre), or half a tub of cream cheese (bit more luxurious), or both, and then blitz everything together either with a stick blender or in a jug blender. If it looks a little too runny, pop it back on to simmer and thicken up a bit. Also give it a taste - you can add salt and pepper obviously, but don't add much salt if you're planning to serve it with parmesan.
You can serve it stirred through any cooked pasta, with or without parmesan/parmeggiano, and possibly with a drizzle of chilli oil over the top. And if you start with the same base (squash, garlic, lentils) then add coconut milk, miso, and red Thai curry paste you can turn it into a really nice creamy noodle sauce.