Butternut Squash Dal - Eat Local Muskoka
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Butternut Squash Dal



Want a one-pot, potentially vegan, nutritious, inexpensive and quick meal?

Butternut Squash Dahl fits the bill!







Butternut Squash is one of the winter squashes.  It has a sweet, nutty taste, that is similar, but better than pumpkin.  I prefer to cook with it rather than other squashes as it can  be easily peeled with a potato peeler.



Here’s what you need:

Here’s what you do:

Butternut Squash Dal

  • 1 cup red lentils
  • 1½ cups broth or stock
  • 1 TLDSB olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 Tldsb minced ginger
  • 2 Tldsb curry paste or powder
  • ½ tsp salt and pepper
  • Pinch of chipotle or cayenne pepper
  • 3 cups diced butternut squash
  • 1½ cups milk (regular, or dairy-free)
  • Dash of allspice
  • ½ cup raisins
  • ¼ cup fresh parsley or cilantro (garnish)


  1. Sort and rinse the lentils. Soak them in the broth.
  2. Sauté onions in oil for 3 minutes
  3. Add garlic, ginger, curry, salt, pepper, allspice and sauté 2 more minutes.
  4. Add lentils, broth, squash and milk. Bring to a boil, then simmer.
  5. While simmering add raisins. (I’ve also tried mashing a banana in.  Goes great with curry).
  6. When squash and lentils are soft, mash lightly. Garnish with cilantro/parsley.