Autumn Lentil and Butternut Squash Bowl

Ingredients

• 1 cup brown lentils, rinsed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 pound brussels sprouts, trimmed and halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup quinoa, uncooked
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed butternut squash and brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.