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    Home » Vegan Recipes » Roasted Butternut Squash filled with spicy lentil dhal

    Roasted Butternut Squash filled with spicy lentil dhal

    Published: Jan 26, 2014 · Modified: Oct 14, 2017 by Kate Ford · This post may contain affiliate links.

    Roasted Butternut Squash stuffed with spicy lentil dhal
    JUMP TO RECIPE

    Here's another of our Veganuary dinners which got a lot of you talking on Twitter and Facebook - Roasted Butternut Squash filled with Spicy Lentil Dhal.  It is spicy, filling, and couldn't be easier to make, so here goes: 

    Vegan Roasted Butternut Squash

    📖 Recipe

    Roasted Butternut Squash stuffed with spicy lentil dhal

    Roasted Butternut Squash filled with Spicy Lentil Dhal

    Kate Ford | The Veg Space
    A filling and delicious supper of half roasted squash stuffed with a rich spiced lentil dhal.
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main
    Cuisine Indian
    Servings 2 servings
    Calories 642 kcal

    Ingredients
      

    • 1 small butternut squash
    • 2 tablespoon sunflower oil
    • 1 onion finely chopped
    • 1 tablespoon medium curry powder or garam masala or curry paste - whatever you have to hand
    • 200 g dried red lentils or a combination of colours - I used 100g red, 50g puy and 50g green
    • 1 vegetable stock cube
    • 200 ml passata or chopped tomatoes
    • 1 green chilli finely sliced with seeds removed
    • Handful fresh coriander chopped

    Instructions
     

    • Preheat the oven to 180°C/350°F/Gas Mark 4. Halve the squash, scoop the seeds out of the centre and brush the flesh with a little sunflower oil. Roast in the oven for 20-25 minutes until soft and beginning to brown around the edges.
    • Meanwhile, gently fry the onion and curry powder in the sunflower oil over a low to medium heat for 5 minutes until softened.
    • Add the lentils, then the tomatoes/passata and 200ml water. Add the stock cube and chilli and bring to the boil.
    • Reduce to a low simmer and cook for 20-25 minutes until the lentils are soft. Keep an eye on it during this time - you may need to add more water during cooking to stop it catching on the bottom of the pan. Taste, and season generously with salt if needed.
    • Scoop most of the flesh from the cooled butternut squash (leaving about a centimetre around the skin to keep its shape), and mash into the lentil mixture.
    • Fill each squash half with dhal, then return them to the oven for 10 minutes to ensure it is piping hot throughout. Serve sprinkled with the chopped coriander and rice. (I served it with Tilda's delicious new British Curry Rice - well worth a try!).

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1servingCalories: 642kcalCarbohydrates: 99gProtein: 30gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 577mgPotassium: 2062mgFiber: 39gSugar: 13gVitamin A: 24105IUVitamin C: 68mgCalcium: 222mgIron: 11mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Roasted Butternut Squash stuffed with spicy lentil dhal

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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Laura says

      August 15, 2015 at 10:53 pm

      This looks so tasty Kate! Also pretty good for WeightWatchers as butternut squash is free. I've pinned this for a try soon.

      Reply
      • thevegspace says

        August 16, 2015 at 8:40 pm

        That's good to know re Weight Watchers, thanks Laura! x

        Reply
    2. Woody says

      June 09, 2015 at 7:13 pm

      Just made this and it's lovely! Will definitely be making it again! Thank you for the recipe! ☺

      Reply
      • thevegspace says

        June 11, 2015 at 7:07 pm

        Great to hear that - glad you enjoyed it! Kate x

        Reply
    3. Deena Kakaya says

      January 26, 2014 at 6:11 pm

      Lovely; sweet, deep and spicy x

      Reply

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