Full of flavour, filling and healthy.  This Roasted Squash and Lentil Curry is a warming and delicious dish that will just make you feel great about comfort food without the guilt.

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Friends, we’re heading into that time of year where comforting dishes will be welcomed by us all. If you’re an avid reader of the blog, you’ll remember that the “ber” months are my favourite!

We’re looking forward to all the comfort food. Dishes like our family favourite Chicken & Leek Pie and so many warming soups like the Slow Cooker Tomato Soup made with Fresh Tomatoes are more than welcomed this time of year.

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Ingredients

• Squash – I used butternut squash for this recipe. These are easy to cook and add a nice sweetness.
• Lentils – To make things easy, I used precooked brown lentils.
• Onion – White, brown or yellow onions work well. In this recipe I used a yellow onion.
• Spices – I used a mix of dried chili flakes, ground coriander, turmeric and garam masala.
• Garlic – I prefer to use fresh garlic and this recipe used minced garlic cloves.
• Oil – Olive oil works great for this recipe.
• Vinegar – Balsamic vinegar adds a little sharpness to the dish
• Sugar – I added a small amount to brown sugar to balance out the flavours of the spices and vinegar.
• Salt – Just a pinch of salt is all this recipe needs to help bring out the flavours.
• Broth/stock – This recipe used a 1/2 of a vegetable stock cube mixed with boiling water.
• Garnish- Fresh coriander works really well to add a touch of freshness.

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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Instructions

1. Roast squash – Preheat your oven to 375 degrees f/190 degrees c. Place the diced squash in a baking dish and drizzle over 1 tablespoon of olive oil, turmeric and 1 teaspoon of the ground coriander. Stir to coat completely. Roast for approximately 30 minutes, turning half way through cooking. Remove from oven and set aside.
2. Sautee onion – In a large skillet, heat the other tablespoon of olive oil and add the garlic. Cook over a high heat for about a minute. Add the onions and stir well. Continue cooking over a high heat for about 2 minutes until the onions start to brown. Reduce heat to medium and continue to cook the onions until they are soft, about 5 minutes.
3. Add seasonings and lentils – Add the chili flakes, ground coriander and Garam masala. Stir well to infuse the flavours. Add the lentils, balsamic vinegar and brown sugar. Stir really well to combine the flavours.
4. Add stock and squash – Pour in the vegetable stock and the roasted squash. Stir, reduce heat to low and allow to cook for a further 15 minutes, until most of the stock has evaporated and the squash is cooked through.
5. Garnish and serve – Remove from heat, garnish with fresh coriander and serve.

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Recipe Notes

• Time saving – This recipe has a roasting part and a stove top part. It’s important to cook your squash first as it takes the longest. I like to get the stove part of the cooking done while the squash is roasting.
• Measure spices correctly – The spices used in this dish have strong flavours. Please, make sure to measure correctly so your dish isn’t over powering.
• Don’t over cook the squash – squash falls apart when it’s roasted for too long. So although we want the squash to be soft we won’t want it to be mushy. Mine cooked to a little firm at 30 minutes. Remember, it finishes cooking in the broth on the stove top.

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Substitutions

• Butternut squash – I love butternut squash but you can always use other types of squash for this recipe. You can use spaghetti squash, acorn squash or Delicata squash interchangeably for this dish.
• Lentils – There are many varieties of lentils. I used a jar of cooked brown lentils for this dish, but you can use uncooked brown lentils for this recipe. Keep in mind cooking brown lentils will take about 30 minutes.

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What to Serve with This Dish

This is a warming and comforting dish and would go great with any kind of bread. I’d recommend the Stove Top Nann Bread or the Flatbread Pizza Dough Recipe. And on the side Tzatziki would be great for dipping the bread.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You soon!