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1
Preheat the oven to 400 F. Toss the butternut squash into a bowl and add in the oil.
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2
Toss to combine then add a dash of salt and pepper.
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3
Transfer to a baking sheet.
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4
Place baking sheet in the center of the heated oven and roast for 20 minutes, flipping halfway through, until the squash is tender.
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5
Meanwhile, put 1 cup of water into two separate saucepans (use ones with lids).
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6
Bring each pot of water to a boil and add the lentils into one and the quinoa into the other.
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7
Cover both pans, and turn the heat down to simmer.
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8
Let the quinoa cook for about 10 minutes and then turn the heat off and leave the pan covered.
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9
The lentils will take about 20 minutes of simmering.
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10
Theyre done when theyre soft and the water has been absorbed.
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11
Remove the squash from the oven, place it into a bowl and mash it with a fork.
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12
Set aside and turn the oven down to 350 F.
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13
When the lentils are done cooking, transfer them to a large bowl and combine them with the quinoa, spices, and another dash of salt and pepper.
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14
Mix with a spoon until the ingredients are combined.
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15
Stir in the butternut squash.
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16
Form the mixture into patties (I made mine fairly small, so a serving size would be two cakes).
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17
Place the patties on a parchment lined baking sheet and bake at 350 F for 20 minutes, flipping halfway through.
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18
Broil at the end if you want a little more browning, but they definitely dont need it.
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19
Serve warm.
