Easy Butternut Squash with Lentils and Quinoa

Preheat oven to 425 F. Prepare ingredients as indicated above.

Place cubed butternut squash, green onions, radicchio and garlic on a large oiled baking sheet. Sprinkle with salt, hot paprika and half of the listed amounts of cinnamon and cumin. Drizzle with olive oil. Roast in the 425 F oven for 15 minutes or until tender and browned. Toss vegetables once midway through roasting. When ready, remove from oven and let veggies slightly cool.

Chop roasted radicchio, green onions and garlic.

Combine cooked quinoa and lentils in a large bowl. Season with salt and the remaining cumin and cinnamon. To that, add roasted butternut squash and the chopped mixture of radicchio, green onion and garlic. Toss to combine. Add lime juice and toss everything together again.

Finally mix in the slivered almonds. Enjoy warm or at room temperature.