Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the squash chunks in a single layer. Season with a little salt and fresh ground black pepper. Cook for approximately 50 minutes or until soft and tender. Transfer to a food processor and process until smooth. Set aside.

Meanwhile, bring 2 1/2 cups of water to a boil. Add the lentils and cook for 5 minutes. Add the millet to the lentils, lower the heat and simmer covered for another 20 to 30 minutes or until tender and the liquid is absorbed.

Heat the vegetable broth or oil in a large sauté pan. Add the onions, celery, carrots, rosemary, thyme, oregano and one teaspoon of salt and cook until tender but still crisp. About 8 minutes. Add the garlic and cook for another minute.

In a very large bowl, combine the cooked lentils and millet, oats, ground flax eggs, parsley, sautéed vegetables, almonds, miso, and some fresh ground black pepper. Add the pureed squash and combine well. Taste for seasoning.

Gently press the lentil mixture into a greased loaf pan.

Bake until the loaf is golden brown around the edges about 45 minutes at 375 degrees F.

Allow it to cool slightly before slicing and serving, as this will help the lentil loaf to firm up.

Serve with mashed potatoes smothered in gravy.

Note: whisk together two tablespoons ground flax with 5 1/2 tablespoons of water - place in refrigerator 20 minutes to thicken or use your favorite egg replacer