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While mole simmers, spread squash in an even layer on a large rimmed baking sheet; drizzle evenly with 2 tablespoons oil, and sprinkle evenly with 3/4 teaspoon kosher salt.Roast in preheated oven until squash is lightly golden on both sides and tender when pierced with a fork, 25 to 30 minutes, flipping once halfway through roasting time.

Remove squash from oven, and set aside..In a small bowl, whisk together buttermilk, vinegar, maple syrup, remaining 1/4 cup oil, and remaining 1/2 teaspoon kosher salt until combined; drizzle evenly over roasted squash on baking sheet.. Pour about 1/3 cup mole on each of 6 plates; top evenly with roasted squash wedges, drizzling any remaining buttermilk mixture from baking sheet over squash.Sprinkle with flaky sea salt to taste.

Serve with warm cooked lentils.. To Make Ahead.The mole can be made up to 2 days in advance.

Reheat over low, and add vegetable broth if needed to thin to desired consistency..

Rich, nutty aged white: R. López de Heredia Viña Tondonia Viña Gravonia Blanco.(Keep screen awake).If pastry cracks or tears, press dough back together.

Prick bottom of crust all over with a fork.Place in freezer until cold, about 10 minutes..

Remove tart shell from freezer.Line bottom of tart shell with parchment paper, and fill with pie weights or dried beans.