Vegan Lentil Loaf For A Gluten-Free Holiday Dinner

Ingredients

• 1/3 cup vegetable broth for sautéing (or 2 teaspoons olive-oil)
• 2 ground flax eggs - see note
• 1 1-pound butternut squash, peeled, seeded and cut into 2 inch chunks
• 1/2 cup dried green lentils
• 1/2 cup millet
• 2 1/2 cups of water
• 1/2 cup onion, chopped
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 small carrot, chopped
• 1/4 cup almonds, finely chopped
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon salt (or more to taste)
• Fresh ground black pepper
• 1/2 cup fresh parsley, chopped
• 1 teaspoon fresh oregano, minced
• 3/4 cup gluten-free rolled oats
• 2 tablespoons white miso whisked with 1 tablespoon water