Preheat oven to 450°. In a large skillet, bring ingredients for the casserole base to a boil. Reduce heat to medium low and cover with a lid; heat for 20-25 minutes, stirring occasionally, until butternut squash is fork tender and lentils are cooked through. Remove from heat. While this mixture is cooking, you can get started on the biscuit topping.
To make biscuit topping, begin by mixing the coconut oil into your flour until the coconut oil is evenly dispersed. This is called "cutting" the flour and the result is a clumpy mixture that looks like tiny dough balls. You can do this by hand using a medium mixing bowl and a fork. I like to use a stand mixer, because I can keep it running (with the paddle attachment) as I work.
Once you've combined the oil and flour the best you can, slowly add in the sugar and baking powder; mix until combined well. Next add in the salt and then slowly drizzle in the almond milk. If you're not using a stand mixer, you may have to start kneading this in the bowl with your hands, until you get a good dough. This WILL be sticky, because they are drop biscuits! If you don't want to use your hands, a fork will work just fine, but put your back into it!
Once the squash and lentils are cooked through, you can assemble your casserole. Pour the butternut squash mixture into a 9 x 13 pan (grease with coconut oil prior to using) and spread out evenly. Then begin dropping your biscuit dough on top by the spoonful, until it is evenly covered. Sprinkle with a dash of black pepper.
Bake for 10-12 minutes, until biscuits turn a nice golden brown. Remove from heat and let cool for 1 minute. Garnish with fresh parsley.