Roasted Butternut Squash and Lentil Curry
Warm up your fall evenings with this cozy roasted butternut squash and lentil curry! Dive into a bowl of comfort, where sweet, caramelized squash meets hearty lentils and aromatic spices. Perfect for sharing or savoring solo, this recipe is your new go-to for seasonal indulgence!
Fall is my Favorite time of the year along with Spooky Season. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Curry Recipes, click HERE! ; for more Recipes with Butternut Squash, click HERE! ; for more Recipes with Pumpkin, click HERE! ; and for more Pumpkin Spice Recipes, click HERE!
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Roasted Butternut Squash and Lentil Curry
Equipment
Ingredients
LENTIL CURRY
- 2 Tbsp (28 g) olive oil
- 1 sweet onion (Chopped)
- 4 Garlic Cloves (Minced)
- 1 Tbsp (7 g) fresh ginger (Grated)
- 1 Tbsp (6 g) Curry Powder
- 1 tsp (2 g) chili powder
- 1 tsp (2 g) Ground Cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2.5 g) garam masala
- 1 tsp (2 g) paprika (Did not put any)
- Salt, Pepper
- 6.35 oz (180 g) dried green lentils (Washed and rinsed)
- 25.40 oz (720 g) vegetable stock
- 16.93 oz (480 g) passata (Tomato purée)
- handful of fresh coriander (Finely chopped)
ROASTED BUTTERNUT SQUASH
- 35 oz (990 g) butternut squash (Large | Peeled | Diced)
- 1 Tbsp (14 g) olive oil
- 2 tsp (4 g) Greek oregano
Instructions
LENTIL CURRY PREPARATION
- To a large saucepan, drizzle the olive oil and place over medium heat. Add the chopped onions, garlic and grated ginger ; cook for 3-5 minutes until onions are lightly caramelized.2 Tbsp olive oil, 1 sweet onion, 4 Garlic Cloves, 1 Tbsp fresh ginger
- Add the curry powder, chili powder, ground cumin, ground turmeric, garam masala and paprika (Did not put any) season with salt and pepper and cook until fragrant about a minute or so.1 Tbsp Curry Powder, 1 tsp chili powder, 1 tsp Ground Cumin, 1 tsp ground turmeric, 1 tsp garam masala, Salt, Pepper, 1 tsp paprika
- Add the green lentils, vegetable stock and passata ; stir to combine and bring it to a boil. Then, reduce heat to low, cover, and simmer for approximately 45 minutes, or until the lentils are tender.6.35 oz dried green lentils, 25.40 oz vegetable stock, 16.93 oz passata
ROASTED BUTTERNUT SQUASH PREPARATION
- Preheat oven to 400F/200C. Place your Fleximat on the top of your medium perforated baking sheet. Set aside.
- In a mixing bowl, add the diced butternut squash, olive oil and Greek oregano. Mix to coat. Transfer the squash to your Fleximat.1 Tbsp olive oil, 2 tsp Greek oregano, 35 oz butternut squash
- ROAST – Roast for 30 minutes at 400F/200C. (Every oven heats differently, monitor your squash from 25 minutes). It is ready when it is fork tender. Set aside.
- About 10 minutes before serving, stir in the roasted butternut squash and chopped coriander. Taste and season to taste.handful of fresh coriander
- Once your Roasted Butternut Squash and Lentil Curry is ready, serve and enjoy! Autumn Leaves & Pumpkins Please!
Video
Nutrition
Credit: Siobhan from the blog Slimming Eats ; Recipe: “Roasted Butternut Squash and Lentil Curry”. This recipe is perfect as is. Loved and will make it again! Thank you!, ~Nessa
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Marmitonnes organisé par Isabelle du blog Une Ribambelle d’histoires.
Tous les 2ème Dimanche du mois, les Gourmandises voyagent en Inde avec Les Étapes Indiennes de Hilde du blog Livroblog. Le thème ce mois-ci est “Plat Végétarien”.
En Octobre et Novembre les portes du château du groupe Facebook Halloween Challenge crée par Hilde du blog Livroblog et Lou du blog Myloubook nous sont ouvertes pour un peu de cocooning, douceur et quelques frissons! Joyeux 15eme anniversaire les filles!
Plongez dans les saveurs de l’automne avec ce classique de la cuisine Indienne revisité. Ces Lentilles sont accompagnées de Butternut rôti et d’une sauce curry à base de sauce tomate: Un vrai délice. De quoi vous réchauffer en cette saison d’automne/hiver!
Voici la liste des participants de la cuisine cuisine d’automne, voyage en Inde et d’Halloween, allez voir les belles choses qu’ils ont réalisé:
- Isabelle du blog Une Ribambelle d’histoires avec
- Béa du blog Aux Bouquins Garnis avec
- Chantal du blog un grain de sable ou de sel avec
- Claude du blog livres d’un jour avec
- Eimelle du blog Tours et culture avec
- Enna du blog Enna Lit, Enna Vit! avec
- Liza du blog Atelier Studio Liza Athènes avec
- Sandrion du blog D’autres vies que la mienne avec
- Syl du blog Thé, lectures et macarons avec
- Nessa du blog baking with Nessa avec
