Preheat the oven to 190 °C.
Chop the butternut in half lengthways (no need to peel it), scrape out the seeds and cut it into slices about 1 cm thick.
Cut the unpeeled bulb of garlic in half crossways, then peel and quarter the red onions.
Arrange all the vegetables in a single layer on a large baking sheet and drizzle over the olive oil. Place 30ml (2 Tbsp) KNORR Butternut & Sweet Chilli Soup powder in a metal sieve, and dust it all over the top of the vegetables.
Top with sprigs of fresh thyme and season to taste with salt and pepper.
Roast on the top shelf of the oven at 190 °C for about 35 minutes, or until the butternut and garlic cloves are soft, and the onions are charred at the edges but still slightly crunchy. Discard the thyme stalks and set the vegetables aside to cool.
Now make the dressing. Take the two half-bulbs of garlic from the pan and squeeze the soft pulp into a bowl (discard the skins). Finely mash the garlic with a fork, then whisk in the lemon juice, 10ml (2 tsp) of KNORR Butternut & Sweet Chilli Soup powder and 125ml (½ cup) olive oil to form a smooth dressing. Season to taste with salt and pepper.
Arrange the spinach on a large platter and add the drained lentils and halved cherry tomatoes. Spoon the roasted butternut and onions over the top, and scatter over the flat-leaf parsley.
Top with crumbled feta cheese (optional) and serve warm or cold with the roasted garlic dressing.