INGREDIENTS
2 1/4 lb
butternut squash
1 small
onion
1 large
carrot
2 stalks
celery
3 cloves
garlic
1/4 tsp
red pepper flakes
1 tsp
apple cider vinegar
1 1/2 tbsp
maple syrup
5
fresh sage leaves
2 qt
broth
1 serving
olive oil
1 serving
kosher salt
1 serving
pepper
2
baby spinach
1/2 cup
quinoa
2
eggs
1
juice of lemon
2 qt
water
1 serving
kosher salt
1 serving
pepper
1 serving
olive oil
1 cup
lentils
1 large
carrot
5 cloves
whole garlic
1 small
yukon gold potato
1/2 tsp
thyme
2 qt
water
1 1/2 tsp
olive oil
1 serving
kosher salt
1 serving
pepper