Preheat the oven to 190°C.
Blanch 4 tablespoons of diced butternut squash for 3 minutes until firm.
Roast remaining squash and garlic with oil and seasoning at 190°C for 20 minutes.
Blend roasted squash with 100ml vegetable stock and 2 tablespoons olive oil into a smooth purée.
Brown seasoned quails in an ovenproof pan with olive oil for 3 minutes.
Roast quails in the oven for 4 minutes then rest for 5 minutes.
Fry lardons until crisp, then sauté shallots and reduce 150ml chicken stock into a thick sauce.
Stir bacon, vinegar, and lentils back into the sauce pan.
Fry the blanched squash in oil until golden and season with rosemary.
Plate the purée with squash, lardons, lentils, quail, and salad leaves.