Appetizers & Snacksdeliciouslyella
Creamy Roasted Squash Dhal
This is a brilliant recipe for batch cooking. Red lentils are simmered with sautéed red onion, lots of spices, fresh ginger, garlic and coconut milk. Add to that cinnamon and cumin-roasted butternut squash, finish with a sprinkling of roasted almonds, coconut chips, fresh herbs, chilli and yoghurt — and you have the ultimate winter warmer.
👥 6 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 190°C fan / 375°F. Halve the butternut squash widthways: scrape out the seeds from one side, then slice; cut the other into small bite-sized chunks.
butternut squash1
2
Place all of the butternut squash pieces on a baking tray and sprinkle over the cinnamon, cumin, a good drizzle of olive oil and a pinch of salt. Mix well, then cook for ⏱️ 30 minutes, or until the butternut squash is soft.
butternut squash1ground cinnamon1 teaspoonground cumin1 teaspoondrizzle of olive oil
3
Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for ⏱️ 5 minutes until the onion is soft.
drizzle of olive oilgarlic3 cloves
4
Mix through the turmeric, ginger and curry powder and cook for ⏱️ 1 minute before adding the red lentils and coconut milk. Mix well and cook for 15–⏱️ 20 minutes or until the red lentils feel soft, adding the almond milk little by little as the mixture absorbs the liquid.
ground turmeric1 teaspooncurry powder1 tablespoonred lentils10.5 oz
5
Once the red lentils feel soft, stir through the spinach, lime juice and bite-sized pieces of butternut squash.
red lentils10.5 ozlime1butternut squash1
6
Once ready to serve, mix through the coconut yoghurt. Top with the roasted butternut squash slices, some chopped coriander, chilli, toasted almonds, coconut chips and sliced spring onions.
butternut squash1
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