My Anti Thanksgiving Dish: Pumpkin and Lentil Salad with Tahini Dressing

1 cup dried lentils (mixed red and brown)1 cup red wine2 cups water1 stalk of celery1 shallot2 cloves garlic2 dried chilies (optional)2 table spoons olive oil1 small pumpkin or autumn squash (about 1 lb) 1 bunch of parseley, finely chopped1 1/2 cup prepared bulgur wheat 
1 garlic clove, finely chopped1/3 cup olive oil2 tablespoons tahini1 juice of a lemon (about 1/4 cup)1 tablespoon lemon zestsalt to tasteIn a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the shallot, chili peppers and diced celery, saute until soft. Add the lentils then add the wine and water. Bring to a boil, and simmer, covered, until the lentils are tender but not mushy, around 25-30 minutes. Season at the end with a little salt.Preheat oven to 400 degrees. De-seed and chop squash into small pieces, toss with olive oil, salt and pepper and roast on a baking sheet for about 25 minutes. Make tahini dressing: Combine ingredients in a min food processor and whirl until smooth, or chop finely by hand and mix in a bowl.Prepare bulgur as directed. Usually the ratio is 2 parts water to 1 part bulgur. When everything is completed, combined all ingredients in a bowl, tossing to coat everything. This salad is fantastic warm and also fabulous cold. The more time it has to sit, the more the flavors will evolve. You can add roasted pumpkin seeds or feta/goat cheese on top before serving.