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–+ servings

Roasted Butternut Squash and Lentil Curry

bakingwithnessa
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!
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Prep Time 10 minutes
Bake Time 45 minutes
Total Time 55 minutes
Course Autumn Cooking
Cuisine Autumn Food
Servings 4

Equipment

Spatula
Fleximat
Baking Sheet (M)

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

Special Notes

Nutrition

Nutrition Facts
Roasted Butternut Squash and Lentil Curry
Amount Per Serving
Calories 465 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 785mg34%
Potassium 2017mg58%
Carbohydrates 79g26%
Fiber 23g96%
Sugar 18g20%
Protein 18g36%
Vitamin A 27608IU552%
Vitamin C 74mg90%
Calcium 219mg22%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword autumn cooking, Butternut Squash, butternut squash curry, fall recipes, lentil, lentil curry
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