Butternut Squash Daal
Butternut Squash Daal
Ingredients
For the Roasted Butternut Squash
- 1 butternut squash, medium, about 2 pounds
- 2 tablespoons olive oil
For the Daal
- 1 1/2 cups red lentils, rinsed
- 4 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili oil, or to taste
- 1/4 cup plain yogurt, or coconut cream, for serving
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 35 min•🌡️ 400
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 15 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
Stir the butternut squash flesh into the daal until it is fully incorporated and the mixture is uniform. Taste and adjust seasonings as needed.
⏱️ 3 min
- 9
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.
⏱️ 5 min
- 10
Serve immediately and enjoy this nourishing butternut squash daal.
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash Daal
For the Roasted Butternut Squash
- 1 butternut squash, medium, about 2 pounds
- 2 tablespoons olive oil
For the Daal
- 1 1/2 cups red lentils, rinsed
- 4 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili oil, or to taste
- 1/4 cup plain yogurt, or coconut cream, for serving
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 2 min - 3
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.
⏱️ 35 min•🌡️ 400 - 4
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.
⏱️ 5 min - 5
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.
⏱️ 15 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
Stir the butternut squash flesh into the daal until it is fully incorporated and the mixture is uniform. Taste and adjust seasonings as needed.
⏱️ 3 min - 9
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.
⏱️ 5 min - 10
Serve immediately and enjoy this nourishing butternut squash daal.