Step 1

Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.

Step 2

While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.

Step 3

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

Step 4

Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*

Step 5

Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.