Preheat the oven to 450 degrees F. Line two baking sheets with parchment or aluminum foil. Place the potato wedges in a large pot of cold water. Bring to a boil and once bubbling, only boil for 3 minutes. You gotta keep an eye on it!
While the potatoes are coming to a boil, place the butternut squash on one of the baking sheets cover with 2 tablespoons of olive oil, 1/2 teaspoon each of salt and pepper and 1/4 teaspoon garlic powder. Roast for 20 to 25 minutes, flipping once or twice, until fork tender.
After the 3 minutes, drain the potatoes. Place them in a large bowl and drizzle with remaining oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread them out on a baking sheet in one layer. Roast for 25 to 30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
Once the squash is finished roasting, add it to a food processor and blend until smooth. Blend in the yogurt. Taste and season additionally if desired. You can add more, salt, garlic or even some sriracha or spice.
I like to buy the precooked lentils from Trader Joes. Whether you buy or boil your own, taste the lentils and see if the need some seasoning! Again, a little salt, pepper or garlic can go a long way.
Once the potatoes are finished, it’s time to build your fries. Spread your squash puree on a large plate or bottom of a bowl. Layer a few potatoes, then cover with some lentils and goat cheese crumbles. Add another potato layer, then finish with the remaining lentils and goat cheese. Cover with the cilantro and chives. Drizzle the entire thing with the lemon aioli (or use more for dipping, too).