RECIPES BY Rhiannon Lambert

Butternut Squash Dahl

  • 45 minutes
  • 4
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Essential ingredients

1 butternut squash
3 red onions
Olive oil
Salt and black pepper
4 garlic cloves, peeled and sliced
1-inch piece ginger, peeled and grated
2 tsp mild curry powder
200g red lentils
400g tin chopped tomatoes
200ml coconut milk
400ml water
1 tsp miso paste

Serving: cooked rice, coconut or other vegan yoghurt, fresh coriander, seeds


  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
  2. Peel the squash, slice in half, scoop out the seeds and chop into small chunks. Place half of the chunks on the tray with a drizzle of olive oil, salt and black pepper. Peel and chop 2 red onions into chunks, add to the tray and roast for 30-40 minutes or until tender.
  3. Finely dice the 3rd red onion, add to a large saucepan with some olive oil. Fry for 5 minutes until soft, add the garlic, ginger and curry powder. Fry for 2 minutes until fragrant.
  4. Add the red lentils, chopped tomatoes, coconut milk, water and miso paste. Bring to the boil, stir and reduce the heat and simmer with a lid on, for about 30 minutes or until the squash is tender and dahl is creamy. Stir the dahl occasionally.
  5. Serve the dahl with some rice and topped with coconut yoghurt, the roasted squash and red onion, some chopped fresh herbs and seeds.