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Title: Creamy Roasted Butternut Squash & Spinach Dhal
Categories: Indian, Vegetarian
Yield: 4 Servings

600 g Butternut squash;
- peeled, deseeded, cubed
1 ts Hot smoked paprika
1 ts Ground cumin
1 1/2 tb Olive oil
Salt & pepper; to taste
1 tb Olive oil
1 ts Ground cumin
1/2 ts Hot smoked paprika
1/2 ts Ground turmeric
1/2 ts Black mustard seeds
1 Onion; diced small
4 cl Garlic; crushed
Fresh ginger; thumb-sized,
- peeled, grated
1 Red pepper;
- deseeded, diced small
200 g Dried split red lentils
400 g Can diced tomatoes
400 ml Can full-fat coconut milk
2 tb Tomato puree or paste
2 tb Smooth peanut butter; runny
1 tb Brown rice miso paste
1 Lime; juice of
60 g Baby spinach
4 tb Coconut yogurt; thick
Cooked brown rice or other
- whole grain, your choice
Pita or naan breads
2 tb Sesame seeds; toasted
Fresh cilantro or parsley;
- a handful
2 Scallions; sliced

Preparation time: 15 minutes
Cooking time: 35 minutes

This dish is full of vegetables and high protein lentils. With dark
leafy spinach, miso, and coconut yogurt expect layers of flavor in
this dhal.

Start by preparing the roasted squash. Preheat the oven to 200?C /
400?F/Gas 6 and line a large baking sheet with baking parchment.

Add the cubed squash and toss with the ground spices, olive oil and
some salt and pepper. Bake in the oven for 25 to 30 minutes until
tender and starting to char. Toss the cubes halfway through cooking
so they cook evenly.

Meanwhile, prepare the dhal. Heat a large non-stick pan with the
olive oil over a medium-high heat, and once hot, add the cumin,
paprika, turmeric, and mustard seeds. Fry off and pop for 1 minute
before adding in the onion, garlic, ginger and red pepper. Stir well
and fry for another 5 minutes to soften the onion.

Now add in the red lentils, tomatoes, coconut milk, 240 ml / 8-1/2 oz
/ 1 cup water, tomato puree, peanut butter, and miso paste. Season
with salt & pepper to taste and stir well. Bring to a gentle bubble,
then cover and cook over a medium heat for 25 minutes until really
creamy. Stir often so the lentils don't stick to the bottom of the
pan.

Before serving, add the lime juice and baby spinach to the pan and
stir for 1 to 2 minutes to wilt the leaves. Stir in half of the
roasted squash now.

To serve, spoon the dhal into bowls and top with some coconut yogurt
and the rest of the roasted squash. Serve alongside some brown rice
(or other grain) and pitta or naan breads, then I like to add some
sesame seeds, fresh herbs and spring onions.

Eat straight away, or keep the dhal for later. Allow it to cool, then
refrigerate in a sealed container for 3 to 5 days, or freeze for 1
month, then defrost (if frozen) and warm back up to eat.

Recipe by Amy Lanza

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
creamy-roasted-butternut-squash-and-spinach-dhal/>

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