Butternut Squash and Lentil Curry

“It kinda looks like baby food.” My husband isn’t a fan of squash. It’s not that he doesn’t like the flavor, it’s more about the texture. If I mash up squash, it too closely resembles baby food. I get it…pureed squash does kinda look like baby food from a jar!

So I have to find sneaky ways to incorporate squash into our diet. (Parents, does that sound familiar?) Because I absolutely love to eat squash during Autumn!

I recently hid two entire butternut squashes into a lentil curry, which was a huge hit at our dinner table. In fact, the squash adds a creamy rich flavor without being distinct. 

First, I take out my crockpot the night before and fill it with the 2 cups of lentils covered in plenty of water. I soak these overnight to release extra gas (which will otherwise end up in your belly if you don’t soak first). Note they will absorb the water as they sit, so cover them with a few extra inches. By the way, don’t turn the crockpot on! I simply use the crockpot bowl so I don’t have to wash another dish.

The next day, I drain out any excess water than the lentils did not absorb. Then I toss in the remaining ingredients. It takes a few minutes to peel, de-seed, and dice the butternut squash, but everything else is relatively fast to prep.

Let all of those golden flavors mesh together for 8 hours on low. Right before serving, blend half of the mixture with an immersion blender to end with the texture of a lumpy soup. 

This is best enjoyed with a slice of pita bread or crusty bread. Do you think your kids will eat this without knowing they’re eating butternut squash? My husband did!

Butternut Squash and Lentil Curry

Butternut Squash and Lentil Curry

This crockpot butternut squash and lentil curry is an excellent way to hide vegetables and protein in a comfort food!

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Ingredients

  • 2 cups lentils, any kind, soaked for at least 8 hours
  • 4 cups (roughly 2) butternut squash, peeled, de-seeded, and cubed
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp curry powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp salt
  • 1 can full fat coconut milk (13.5oz/400mL)
  • 1 can diced tomatoes and juices (14.5oz/411mL)
  • 2-3 cups broth

Instructions

    1. Combine all ingredients in the crockpot. Cook on low for 8 hours.
    2. Using an immersion blender, gently blend the mixture (try to blend half and leave half chunky).
    3. Serve immediately with pita bread and crispy bread.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 805mgCarbohydrates: 38gFiber: 8gSugar: 14gProtein: 16g

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