Gluten-Free Quinoa & Butternut Squash Cakes

Preheat the oven to 400 F. Toss the butternut squash into a bowl and add in the oil. Toss to combine then add a dash of salt and pepper. Transfer to a baking sheet. Place baking sheet in the center of the heated oven and roast for 20 minutes, flipping halfway through, until the squash is tender.

Meanwhile, put 1 cup of water into two separate saucepans (use ones with lids). Bring each pot of water to a boil and add the lentils into one and the quinoa into the other. Cover both pans, and turn the heat down to simmer. Let the quinoa cook for about 10 minutes and then turn the heat off and leave the pan covered. The lentils will take about 20 minutes of simmering. They’re done when they’re soft and the water has been absorbed.

Remove the squash from the oven, place it into a bowl and mash it with a fork. Set aside and turn the oven down to 350 F.

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. Mix with a spoon until the ingredients are combined. Stir in the butternut squash.

Form the mixture into patties (I made mine fairly small, so a serving size would be two cakes). Place the patties on a parchment lined baking sheet and bake at 350 F for 20 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don’t need it.

Serve warm.