Ingredients:

• 1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
• 1 Tbsp. (15 ml) coconut oil or avocado oil
• 1 1/2 cups (210 g) diced butternut squash
• 1/2 red onion, diced
• 4 cloves garlic, minced
• 1/4 cup (60 ml) tomato paste
• 1 tsp. (2 g) mustard powder
• 1 tsp. (2 g) ground cumin
• 1/2 tsp. (1 g) paprika
• 1 can (15 oz.) tomato sauce
• 1 cup (245 g) canned pumpkin puree
• 3–4 Tbsp. (45–60 ml) maple syrup
• 2 Tbsp. (30 ml) apple cider vinegar
• 1/2 tsp. (3 g) salt
• 1–2 drops black pepper essential oil
• 2 drops cumin essential oil
• 1–2 drops rosemary essential oil
• 1 drop thyme essential oil

Instructions:

1. If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
2. If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
3. Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
4. Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
5. Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.