Roasted Butternut squash Dahl

Some things don’t need dressing up, like an emperor in rags, this roasted butternut squash Dahl has been my project that packs a punch of warmth and heat, full of flavour that you possibly wouldn’t expect based on looks.

Inspired by our retreat this year to the Aadisakkhti Ayurveda Spa, where the food was amazing and their Dahl to die for. We were invited into the kitchen to learn how to make some simple dishes.

After a few attempts the taste is heavenly, with cloves, cumin, cinnamon, ginger, garlic, lemon, lots of black pepper and a little chilli with a coconut milk base.

INGREDIENTS
Serves Four
Vata Pacifying Recipe / ideal for autumn and spring

1 Cup measure unrefined rice
1 Cup measure Green lentils
400gm or1 Small butternut squash
2 tsp Raz Hal Hanout
1 x 5 cm chunk Fresh Ginger
1/2 Cinnamon stick
1 teaspoon cumin seeds
4 Cloves
5 Garlic cloves,
1/2 Lemon
1/2 tsp Cracked black pepper
1 tsp sea salt
1/4 tsp chilli flakes (or to taste)
1 can or 250ml Coconut milk

PREPARATION

Soak rice and lentils over night in filter water.

Place oven on heat 165 - 170 degree

Wash and cut butternut into large chunks, leaving skin on if organic. Place in a roasting dish with peeled and quarter 1/2 lemon and peeled garlic cloves. Pour 3 tablespoons of sunflower oil and Raz el hanout over ingredients. Place in hot oven for 30 - 35 mins until soft and golden.

Whilst the Butternut squash roasts place rice and lentils into a pan with 4 cup measures of filter water, cumin seeds, half cinnamon stick, cloves and smash the fresh ginger chunk in a pestle and mortar to infuse flavour with ease. Bring to boil and simmer for 5-6 minutes and then turn off the heat, with a lid on leave for a further 5-10 minutes as it continues to cook in the steam without over cooking and going soggy.

Once butternut squash are ready, place in a vitamix (or food processor) with garlic, lemon, salt, pepper, chilli flakes and coconut milk. blend on a low number to leave it with texture rather than smooth blend.

Check the rice and lentils have absorbed all the water, remove cinnamon stick and ginger and add the butternut squash. Stir through on a gentle heat. Then serve as is or sprinkle with a little fresh coriander and a little sesame oil.

Add Salt and Pepper to taste if needed.