Dinner Recipe: Roasted Butternut Squash & Lentil Curry by Everyday Gourmet with Blakely

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are often less expensive and maintain a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola oil is budget-friendly.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be cheaper and tailored to taste.

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half and scoop out the seeds.

Drizzle olive oil, salt, and pepper on the squash and bake cut side down for 15 minutes.

Turn the squash over and bake for another 45 minutes.

In a pan, add 1.5 cups of water and 0.5 cups of red lentils and cook for about 15 minutes.

Add grapeseed oil and shallots to the pan, sprinkling in some salt.

Thinly slice about 1 cup of brussels sprouts and add them to the pan with the shallots.

Grate about a half inch piece of fresh ginger into the pan.

Add ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne to the pan.

Juice half a lime into the mixture.

Blend the roasted butternut squash with half a can of full fat coconut milk until smooth.

Combine the blended squash with the cooked lentils and brussels sprouts, seasoning with salt and pepper as needed.

Serve the curry over rice and garnish with cilantro and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary