As the winter is coming to an end, I decided I need to make one more butternut squash dish. I have had one for about two weeks but have been passing it up for foods that make me think of spring. This dish is delicious and I am only sad I didn’t discover it sooner! I suppose there is always next winter.
This dish has a slightly spicy flavor with a hint of sweetness (as all good curry dishes should). It is hearty, especially when served over Brown Jasmin Rice or quinoa. I made lots of it and will be eating it for lunch this week!
Oh She Glows Blog
1 tbsp. olive oil
1 medium onion
2 cloves of garlic
1 tbsp. curry powder
1/4 tsp red pepper flakes
2 dashes cayenne pepper
1/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. coriander
1/2 tsp garam masala
1 tsp fresh grated ginger
1 1/2 cup vegetable broth
1 1/2 cup water
1 cup of red lentils
1 medium butternut squash
1/2 can of light coconut milk
2 tbsp. tomato paste
1. Pre-heat the oven to 375 degrees.
2. Cut the squash in half and peel it.
3. Bake the squash for about 1 hour or until is soft and a little brown on top. This means the sugars are crystallizing and it really makes the flavor!
4. In a large sauce pan, heath the olive oil.
5. Add the onion, stirring about 5 minutes or until translucent.
6. Add the garlic and saute for 2 more minutes.
7. Add the spices and fresh ginger. Stir these together.
8. Add vegetable broth and water.
9. Add the rinsed lentils.
10. Bring water to a boil and than reduce to simmer for about 20 minutes or until lentils are soft.
11. After the finished squash has cooled for about 20 minutes, place it in the food processor with the coconut milk and tomato paste. Blend until the squash is mashed and all are combined.
12. Serve over rice, couscous, or quinoa!