Pear crisp for breakfast, then leftovers of pasta with brussel sprouts & broccoli for lunch.
Dinner might be last of the lentil, spinach soup (or will have to peek and see if there are any ingredients left to cook up into something new)
Also would like to go buy some butternut squash after all that talk about it..
https://www.foodnetwork.com/recipes/coconut-curried-butternut-squash-soup-3415383^this is a decent recipe, swear it doesn't taste COCONUT (you'll barely even be able to tell if that sounds weird) and if you like a bit of heat, a pinch of cayenne pepper well blended (or a tiny bit more - but be careful) give squash soups (you can use pumpkin puree - canned or whatever too) an amazing spice note that I can't not do now because I miss it too much otherwise, but super (soup-er) delicious soup. Can use veggie broth if you want to make it vegan.
https://www.emilieeats.com/maple-curry-roasted-brussels-sprouts-butternut-squash-apples/^this is pretty amazing, can do with just brussels, just butternut or a combo of butternut and brussels (leave out the apples)
I don't have a real recipe for my roasted butternut squash but it likely is a common recipe. I cube it, toss in a bowl with olive oil and roast at 400˚F for about 40 minutes (want a bit of brown), then a few dashes of garam masala (or cinnamon), some salt, a pat or two of butter (to taste), and then drizzle with maple syrup (I actually use sugar free pancake syrup) to taste. Can do without the syrup if you just want a savory side.
https://naturallyella.com/roasted-radish-and-asparagus-salad/^roasting root vegetables like radishes elevates them to amazing nutty flavored awesome. This was my intro to roasting veggies, and I now do this with just plain ol radishes and can leave out the green onion and I don't use sugar for the sauce.
We've gotten to where we LOVE plain broccoli (with cauliflower sometimes) with only salt and pepper. We do the steam in bag ones, so go about 1 minute past the recommended cook time to get them a bit more soft.
Spinach fave is super easy: fresh spinach with about a half tablespoon of butter, low/medium heat in skillet, cook until wilted, then sprinkle garlic powder and salt to taste. If you use frozen, then just try to squeeze out as much liquid as you can before sautéeing. Can fry actual garlic with, but the garlic powder is SO easy and tastes great. Can do this with olive oil but give a weird mouth feel to me personally.