Spiced Honeynut Squash Dal

This honeynut squash dal is the perfect cozy fall dish: red lentils simmered in a sweet honeynut squash, onion, and tomato masala, then topped with ghee-tempered spices. This dal is packed with flavor and so comforting.

Spiced Honeynut Squash Dal Ingredients

• Red lentils: I always soak my lentils (even though red lentils cook fairly fast unsoaked) because soaking reduces phytic acid, which improves nutrient bioavailability.
• Avocado oil: Olive oil or ghee work great too.
• Honeynut squash: Honeynut squash is a butternut squash and buttercup squash cross. It’s fairly small, has a sweet, nutty, almost caramel-like flavor when roasted, and is my favorite squash variety. That said, almost any type of roasted squash works well in this recipe, so use what you have on hand.
• Sweet white onions: I used Vidalia sweet onions, but any sweet onion variety will work here. Sweet onions have a milder, less pungent flavor and contain more sugar than white or yellow onions, making them perfect for caramelizing.
• Cherry tomatoes or any sweet tomatoes you have on hand.
• Fresh ginger
• Fresh garlic
• Cumin seeds
• Kashmiri chili powder: Kashmiri chili powder is a mild Indian pepper with a brilliant red color and a bright (almost sweet) flavor. Cayenne pepper also works as a substitute; reduce the amount to 1 tsp.
• Garam masala: Garam masala translates to “warm spices,” which perfectly describes this spice blend of cinnamon, cardamom, cloves, nutmeg or mace, and a few other spices (depending on the brand).
• Ground coriander
• Ground turmeric
• Diamond Crystal kosher salt
• Tahini:

Method

Prep & Mise en Place

Preheat the oven to 450°F (typically use my toaster oven for this) and line a 1/8th or quarter sheet pan with parchment paper. Rub the squash with avocado oil and place face-down on the sheet pan. Roast in the oven for 30-35 minutes until the flesh is soft and has turned a deep orange color. Remove from the oven and set aside to cool.

In parallel with the squash roasting, prep the masala ingredients. Dice the onion, dice or quarter the tomatoes, grate the garlic and ginger, and add them to a small bowl along with the cumin seeds; measure the spices and salt into another small bowl.

Cook the Masala

Add the diced onions along with a generous drizzle of avocado oil (4-5 tbsp) to a braiser-style pot (I used my Le Creuset braiser for reference). Cook over medium-high heat, sautéing until the onions are translucent, about 15 minutes. Add the garlic, ginger, and cumin seeds, and sauté for 2-3 minutes, until the garlic and cumin smell fragrant. Sprinkle in the spices, stir, and let bloom for 20 seconds, then add the tomatoes and stir. Reduce the heat to medium-low, cover the pot, and simmer the masala until the tomatoes break down, about 6 minutes.

Add the cooked masala, roasted honeynut squash (200 g squash), and water to a blender, and blend on high for 45-50 seconds until smooth and creamy. Add back into the pan.

Simmer the Lentils

Add the lentils to the pan and stir into the masala. Simmer over medium-low heat, covered, for 30-35 minutes or until the lentils have thickened and are soft. Stir the dal occasionally during this time to prevent it from sticking to the bottom of the pan. Once the lentils are cooked, stir in 1-2 tbsp of tahini for creaminess, and taste and season with salt if needed.

Add the ghee (or avocado oil) to a small pot or pan and heat over medium-high heat until hot. Sprinkle in the cumin seeds and let fry for 1-2 minutes until fragrant. Remove from the heat, add in the chili and turmeric, stir, and let sit for 1 minute. Spoon the tadka over the dal and stir through before serving.

Serve the dal with white rice or roti, along with a drizzle of tahini and minced cilantro.

Notes & Suggestions

• Feel free to use canned San Marzano tomatoes once end-of-summer tomatoes are no longer at the market: use 9.5 oz of canned tomatoes.
• The tadka (aka spices tempered in ghee) is optional. There’s already so much flavor and aroma that it’s not integral to the final dish. That said, it does make the dal look better when served and adds a little extra spice.
• If you don’t have tahini on hand, you can use an equal amount of coconut cream or heavy cream instead.
• The blended masala is an excellent sauce all on its own! It works great for simmering chickpeas or braising lightly fried tofu.

So excited for you to make this dal; it’s incredible! Please leave a starred rating and review if you do; I love hearing your feedback.

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