Butternut Squash Surprise (Gluten Free and Vegan)

As I was trying to decide what to make for dinner tonight, I had three things in mind: 1) Use only ingredients that I already have;  2) Use my two butternut squash; and 3) Include organic black beans (and maybe a dash or two of coconut milk). What evolved was a butternut squash lentil curry. It made the house smell amazing and it tasted great too. I started by slicing the butternut squash in half, took out the seeds, skinned the squash and chopped the squash into 1 inch pieces. Easy as pie! Also, this dish can be easily adapted to include the produce you might have in your kitchen. I have visions or broccoli or cauliflower, even some spinach or kale added at the end with the coconut milk. I even had 3 baby yukon gold potatoes that I diced and threw in the lentil curry.  The curry spices plus the roasted butternut squash create the flavor for you, you just add the veggies!

  • Ingredients:
  • 2 medium butternut squash, peeled and diced into 1 inch pieces
  • 2 tbsp olive oil plus 1 tbsp olive oil
  • 2 tbsp good quality curry powder
  • 1/2 tbsp cumin
  • 1 tsp coriander
  • 1 medium onion, diced
  • 5 cloves of garlic, minced
  • 1 orange or yellow bell pepper, diced
  • 1 cup of rinsed and sorted uncooked red lentils
  • 2 cups of Organic vegetable broth
  • 1 can of Organic black beans, drained and rinsed
  • 1/4 cup parsley (or more to taste)
  • 1 cup coconut milk
  • Salt and Pepper to taste
  1. Directions: Preheat oven to 325 degrees. Toss 2 tbsp olive oil with diced butternut squash well and place on cookie sheet. I did this with my bare hands; it gets a little messy but it’s more fun! Make sure the pieces aren’t overlapping and bake for about 20 minutes or until fork tender.
  2. Meanwhile, heat other tbsp of oil in a large pot and add spices (curry, cumin, and coriander) and stir quickly for about 30 seconds. (A friend  from India taught me how to cook curry a few years ago; she always said, heat the spices, then the onions!)
  3. Add onions and saute for 3-4 minutes, stirring frequently. You can add 1/4 cup water if onions and spices are sticking to bottom of the pan.
  4. Add garlic and bell pepper and saute for another minute.
  5. Add rinsed lentils with the veggie broth and bring to a boil. Reduce heat to low and let simmer for about 15 minutes or until the lentils or cooked. They should look soft and have a yellow color. Stir periodically to prevent ingredients from sticking to the bottom of the pan. Add a small amount of water or vegetable broth if needed.
  6. Add cooked butternut squash, black beans, and parsley to red lentil curry and mix together. Let set for about 5 minutes so some of the flavors can blend. You can eat it like this if you’d like. It tastes great with and without step 7!
  7. Add the coconut milk, stir together, and remove from heat.  Let set for about 15 more minutes. If you want more of a soup, rather than a stew, just add more coconut milk. Voila! Another Delicious Vegan Delight! A special thank you to Abigail Lynn for taking pictures via Skype since I temporarily misplaced my camera. Thanks Grandma!

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