Butternut Squash Dahl

This Dahl is a perfect, warming dinner for any Autumn night. The soft butternut squash adds a delicious flavour to the creamy lentils, and tastes delicious with the slight kick of spice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

step 1 Preheat the oven to 200c, fan setting.

Step 2

step 2 Peel and dice the butternut squash into pieces (about 2cm) and place onto a baking tray. Mix with a drizzle of olive oil and a pinch of salt and cook for 35-40 minutes until soft you want them to be falling apart by the time they come out of the oven.

Step 3

step 3 Peel and dice the onions and garlic. Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion and garlic and a pinch of salt, cook for 5-10 minutes until soft.

Step 4

step 4 Add the turmeric, coconut sugar, ginger and curry powder and cook for 2 more minutes, before adding the lentils, coconut milk, tinned tomatoes and lime juice. Cook for 20 minutes until the lentils become soft.

Step 5

step 5 Once the lentils feel soft, add the roasted butternut squash and mash it in using the mixing spoon. step 6 Deseed the red pepper and cut into bite sized chunks. Mix the pieces through the dahl and heat for a further few minutes before serving.

Step 6

step 6 Deseed the red pepper and cut into bite sized chunks. Mix the pieces through the dahl and heat for a further few minutes before serving.