Preheat oven to 425F. Clean and dice squash into large cubes.

Place cubed butternut squash on a large baking sheet. Season with salt. Mix 2 tsp cinnamon, 2 tsp allspice, 1 tsp coriander, and 1 tsp of cumin together. Sprinkle with 3 ½ tsp of spice mix (the remainder will be used later.) Drizzle generously with private reserve extra virgin olive oil and toss.

Spread the squash in one layer on the sheet pan, then place on middle rack of heated oven. At the 15 minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes.

While squash is roasting. Make the lentils and quinoa.

Place black lentils in a sauce pan and add 3 cups of water. Season with salt. Bring to a boil, then reduce heat and let simmer (with the cover somewhat tilted open ) for 20-25 minutes or so. Drain.

Place rinsed quinoa in another saucepan. Add 2 cups of water. Season with salt. Bring to a boil, then lower heat to medium-low. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed.

Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Toss a little to combine. Add the cooked butternut squash. Chop the roasted garlic and add. Then add scallions and fresh parsley.

Toss all the ingredients together. Add fresh lemon juice to your taste (start with 2 tsp and go from there.) Add a generous drizzle of Private Reserve extra virgin olive oil. Toss everything well to combine. Taste to adjust salt or add more of the same spices as you like. Top with toasted almonds.

Serve warm or at room temperature. You can set it aside to let the flavors meld before serving. You can prepare this in advance and keep in the fridge overnight (See notes.)