Pumpkin Lentil Casserole

Melt butter in large saucepan over medium-high heat. When foam subsides, add onion; cook until softened, about 5 minutes. Add lentils; toss with spoon to combine. Pour enough cold water into pan to cover lentils; heat to boiling. Reduce heat and simmer, covered, stirring occasionally, until lentils are barely tender, about 20 minutes.

Add pumpkin, lemon juice, parsley, salt, ginger, pepper, and cumin to pan; stir to mix well. Cover pan; cook until pumpkin is tender, about 15 minutes.

Stir scallion tops into pumpkin-lentil mixture; transfer to covered serving dish. Serve hot.