How about some butternut? (Those are actually honeynut squash, butternuts little cousin). Aren’t the cute?
I sure as heck hope you guys aren’t sick of winter squash yet. If so we may have a problem.
If you are feeling unseasonably pale, and are in need of some sunshine, this is the meal for you. We ate the whole pot in one sitting. This should feed 4 people. I guess two totally deprived people is what my recipe is catered toward.
Get Your “Glow” Butternut Squash Lentil Curry:
1 cup dry brown lentils
1 large butternut squash, peeled and cubed (1 inch pieces)
1 large yellow onion, diced
1 tbs coconut oil
1 cup vegetable broth
1 1/2 tbs red curry paste
2 tsp of curry powder
1/2 tsp tumeric
1 tsp salt
1/2 tsp cayenne pepper
dash of cinnamon
dash of pepper
1/3 cup full fat coconut milk
Preheat the oven to 400. Place the squash cubes on an oiled baking sheet and drizzle with a little oil salt and pepper. Roasted for about 20 minutes. Or until fork tender. Remove from oven.
Cook the lentils in a large pot of boiling water for about 20 minutes (or until tender). Drain and set aside.
In a large skillet over medium heat saute’ the onion in the coconut oil. Cook for about 5 minutes. Add the cooked squash and vegetable broth. Let the mixture simmer for about 8-10 minutes. Reduce heat. With an immersion blender blend everything together. (you can also use a blender for this).
Add curry paste, curry powder, tumeric, cinnamon, salt, and coconut milk to the pan. Mix well to combine. Add cooked lentils.
Serve over some cooked brown rice.