Autumn Squash Grain Bowl

0 Preheat oven to 450 and line a large metal baking sheet with parchment paper. Set aside.
1 Add the brown rice and broth or water to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Add in the quinoa, stir and cover, cooking for 15 more minutes.
2 Carefully slice your squash in half top to bottom and remove the seeds. Slice into 1" thick half moons. Place on the baking sheet and brush with oil or coconut aminos and sprinkle with seasonings. Use your hands or a brush to evenly coat. Transfer to the oven and bake for 25-30 minutes, flipping half way through.
3 Meanwhile, heat a large cast iron skillet over medium heat and sauté the garlic and shallot for 2-3 minutes until fragrant and golden, deglazing with oil or a splash of broth as needed. Increase heat to medium high and add in the almonds, stirring frequently to toast for about 2 minutes. Add in the cooked rice and quinoa and spread into an even layer, reducing heat back to medium. Stir about every minute or so for 3-4 minutes until bits of the rice and quinoa get a bit golden. Stir in the cranberries and parsley. Divide this mixture between four serving bowls. Top with the wedges of squash and drizzle with balsamic reduction.