Squash Coconut Dal (featuring Koginut Squash)
Squash Coconut Dal (featuring Koginut Squash)
Ingredients
For the Roasted Squash
- 1 1/2 pounds Koginut squash, halved and seeded
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dal
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 4 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 4 slices sourdough bread, toasted and buttered
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the halved Koginut squash, cut-side up, on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 30-35 minutes, or until the squash is tender when pierced with a fork.
⏱️ 35 min•🌡️ 400
- 3
While the squash is roasting, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced shallots and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the grated garlic and ginger to the pot with the shallots. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Stir in the ground turmeric, smoked paprika, and ground cumin. Cook for 1 minute, stirring constantly, to bloom the spices.
⏱️ 1 min
- 6
Once the roasted squash is tender, carefully scoop the cooked flesh into a blender. Add the entire can of full-fat coconut milk to the blender. Blend until completely smooth and creamy.
⏱️ 5 min
- 7
Pour the blended squash and coconut milk mixture into the pot with the aromatics and spices. Add the rinsed red lentils and vegetable broth. Stir everything together well.
⏱️ 3 min
- 8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the lentils are tender and the dal has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 25 min
- 9
Season the dal with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. If the dal is too thick, add a splash more vegetable broth or water until it reaches your preferred consistency.
⏱️ 2 min
- 10
Serve hot, garnished with fresh chopped cilantro if desired. This dal pairs wonderfully with toasted, buttered sourdough bread or roti.
Kitchen Tools
Nutrition Facts (per serving)
Squash Coconut Dal (featuring Koginut Squash)
For the Roasted Squash
- 1 1/2 pounds Koginut squash, halved and seeded
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dal
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 4 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 4 slices sourdough bread, toasted and buttered
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the halved Koginut squash, cut-side up, on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 30-35 minutes, or until the squash is tender when pierced with a fork.
⏱️ 35 min•🌡️ 400 - 3
While the squash is roasting, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced shallots and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the grated garlic and ginger to the pot with the shallots. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Stir in the ground turmeric, smoked paprika, and ground cumin. Cook for 1 minute, stirring constantly, to bloom the spices.
⏱️ 1 min - 6
Once the roasted squash is tender, carefully scoop the cooked flesh into a blender. Add the entire can of full-fat coconut milk to the blender. Blend until completely smooth and creamy.
⏱️ 5 min - 7
Pour the blended squash and coconut milk mixture into the pot with the aromatics and spices. Add the rinsed red lentils and vegetable broth. Stir everything together well.
⏱️ 3 min - 8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the lentils are tender and the dal has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 25 min - 9
Season the dal with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. If the dal is too thick, add a splash more vegetable broth or water until it reaches your preferred consistency.
⏱️ 2 min - 10
Serve hot, garnished with fresh chopped cilantro if desired. This dal pairs wonderfully with toasted, buttered sourdough bread or roti.