Roasted butternut squash is blended with spicy coconut milk and served with protein-packed lentils and thinly sliced Brussels sprouts.
Course dinner, lunch
Cuisine gluten-free, Indian-Inspired, vegan
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Stephanie McKercher, RDN
rimmed baking sheet
12-inch skillet with a lid
Butternut Squash Curry:
1medium butternut squash,cut in half lengthwise and seeded (see note 1)
1tablespoongrapeseed oilor cooking oil of choice
Salt and pepper
1(13.66-ounce) can coconut milk(see note 2)
½teaspooncayenne pepperor to taste (optional)
Lentils and Brussels Sprouts:
2tablespoonsgrapeseed oilor cooking oil of choice
2cupsthinly sliced Brussels sprouts(about 12)
Optional for serving:
2cupscooked brown basmati rice
Cook Butternut Squash Curry:
Preheat oven to 450 degrees Fahrenheit and place butternut squash halves skin-side down on a rimmed baking sheet. Brush with oil and sprinkle with salt and pepper. Place baking sheet on the center rack of the oven and roast 60 minutes, rotating the baking sheet halfway through, or until squash is tender and beginning to brown in places. Remove the baking sheet from the oven and allow the squash to cool.
Once the butternut squash is cool enough to handle, use a spoon to peel the flesh from the skin. Transfer the cooked squash to a blender container.
Add coconut milk, cumin, coriander, turmeric, fenugreek, cinnamon, cayenne pepper (if using), and lime juice to the blender container. Cover and blend on high for 1 minute, or until the mixture is thick and creamy. Set aside.
Cook Lentils and Brussels Sprouts:
In the meantime, pour dry lentils into a 12-inch skillet with a lid. Cover the lentils with water and add salt if desired. Put the lid on the skillet, bring the liquid to a boil and then reduce the heat to medium-low and cook 15 minutes, or until lentils are tender (cook longer if you prefer softer lentils). Drain any excess water if needed, and transfer the cooked lentils to a bowl or plate and set aside.
Heat 2 tablespoons grapeseed oil (or as needed to coat the skillet) over medium heat. Stir in shallot and ginger and cook 2 minutes, stirring often, or until the shallot is translucent.
Stir in Brussels sprouts and cook 6 minutes, stirring halfway through, or until tender.
Add cooked lentils back into the skillet with the cooked Brussels sprouts. Stir in the cooked butternut squash sauce from the blender. Stir until the lentils and Brussels sprouts are evenly coated in sauce.
Keep curry warm over low heat, stirring occasionally, until ready to serve. If the curry cooks down and becomes too thick, stir in water until desired consistency is reached.
Serve butternut squash curry over cooked brown basmati rice and garnish with fresh mint and cilantro if desired.
1. 1 medium butternut squash yields 2 ½ cups cubed squash. To substitute cubed squash for whole squash, toss the pieces with oil, salt, and pepper, spread on a baking sheet, and roast 25 minutes, or until tender. 2. I prefer full-fat coconut milk for this recipe, but lite coconut milk also works. Sauce with lite coconut milk will be slightly thinner and less creamy. Meal Prep and Storage: Store butternut squash curry in an airtight container and refrigerate for up to one week or freeze for up to three months.