Preheat oven to 400°F. Remove the ends from the delicata squash, cut in half down the length and remove the seeds. Cut the delicata squash into ¼â€ slices. Toss with diced scallions, sesame oil, and sesame seeds. Roast until tender and scallions are browning, 25 minutes. In a small pot, combine lentils with 2/3 cup water. Bring to a boil, reduce to a simmer, cover, and let cook until tender, 25 to 30 minutes. Check at the 20 minute mark and add more water as needed. Drain any excess water Combine dressing ingredients in a small container with a lid. Shake until well combined. Pour half over the kale and allow to sit while the squash and lentils are cooking. Add the cooked squash and lentils to the kale along with the remaining half of the dressing. Toss until everything is combined.