Recipe: Thanksgiving Lentil Salad

Name: Recipe: Thanksgiving Lentil Salad
Ingredients: 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes; 1 large red onion, cut into 1/2-inch wedges; 2 cloves garlic, unpeeled; 8 tablespoons olive oil, divided; Kosher salt; Freshly ground black pepper; 3 cups French green lentils; 2 bay leaves; 1/4 cup sherry vinegar; 1 tablespoon Dijon mustard; 1 small bunch flat-leaf kale (about 6 ounces), stems removed and leaves thinly sliced; 1 cup toasted pecans, coarsely chopped; 1 cup golden raisins; 1/2 cup coarsely chopped fresh parsley leaves