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Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise. Using a spoon, scoop out all the seeds and fibrous material from the hollowed-out sections of both butternut squash halves.

Drizzle 2 tablespoons of olive oil generously into the hollowed-out sections of the butternut squash. Place the oiled butternut squash halves, cut-side up, into a baking pan.

Roast the butternut squash in the preheated oven for 30-40 minutes, or until it is tender when pierced with a fork and slightly caramelized around the edges.

While the squash is roasting, prepare the daal. In a large pot or Dutch oven, add the rinsed red lentils and 4 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have started to break down.

Stir in the turmeric powder, cumin powder, salt, and black pepper into the cooked lentils. Continue to simmer for another 5 minutes, stirring occasionally, until the daal reaches a thick, creamy consistency. If it becomes too thick, add a splash of water.

Once the butternut squash is roasted and tender, carefully remove it from the oven. Using a spoon, scoop out the soft, cooked flesh from both halves and add it directly into the pot with the cooked daal.

Stir the butternut squash flesh into the daal until it is fully incorporated and the mixture is uniform. Taste and adjust seasonings as needed.

Ladle the butternut squash daal into individual serving bowls. Garnish each serving with a generous sprinkle of chopped fresh cilantro, a drizzle of chili oil, and a dollop of plain yogurt or coconut cream in the center.

Serve immediately and enjoy this nourishing butternut squash daal.


Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise. Using a spoon, scoop out all the seeds and fibrous material from the hollowed-out sections of both butternut squash halves.

Drizzle 2 tablespoons of olive oil generously into the hollowed-out sections of the butternut squash. Place the oiled butternut squash halves, cut-side up, into a baking pan.

Roast the butternut squash in the preheated oven for 30-40 minutes, or until it is tender when pierced with a fork and slightly caramelized around the edges.

While the squash is roasting, prepare the daal. In a large pot or Dutch oven, add the rinsed red lentils and 4 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have started to break down.

Stir in the turmeric powder, cumin powder, salt, and black pepper into the cooked lentils. Continue to simmer for another 5 minutes, stirring occasionally, until the daal reaches a thick, creamy consistency. If it becomes too thick, add a splash of water.

Once the butternut squash is roasted and tender, carefully remove it from the oven. Using a spoon, scoop out the soft, cooked flesh from both halves and add it directly into the pot with the cooked daal.

Stir the butternut squash flesh into the daal until it is fully incorporated and the mixture is uniform. Taste and adjust seasonings as needed.

Ladle the butternut squash daal into individual serving bowls. Garnish each serving with a generous sprinkle of chopped fresh cilantro, a drizzle of chili oil, and a dollop of plain yogurt or coconut cream in the center.

Serve immediately and enjoy this nourishing butternut squash daal.
