Koginut Squash Coconut Dal

Nothing says fall like squash, and this koginut squash coconut dal is one of my favorite ways to use up any lingering squash on my counter (or any leftovers in the fridge).

This koginut squash coconut dal layers so many complementary flavors together for the ultimate fall dish. Roasting the koginut squash gives it a nutty, caramel-like flavor, and frying off the aromatics and spices builds even more flavor into the final dal.

It’s creamy, it’s cozy, it’s comforting – it’s the perfect dish for a cozy fall dinner!

Sidenote: this recipe is a riff off my butternut squash butter bean curry.

Koginut Squash Coconut Dal Ingredients

Everything you’ll need to make this squash coconut milk dal.

• Red lentils
• Koginut squash: Love using koginut squash in this dal – it has a nutty, caramel-like flavor when it’s roasted that pairs so well with this dish.
• Full-fat canned coconut milk
• Olive oil: Avocado oil or ghee would also work well.
• Shallots
• Garlic
• Ginger
• Spices: Including ground turmeric, cumin, coriander, cayenne pepper, paprika, and curry powder. Quick note: make sure the curry powder you use has the following spices: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.
• Diamond Crystal kosher salt
• Lemon juice
• Cilantro, for garnish

Method Behind this Squash Coconut Dal

Start by roasting the koginut squash. Cut the squash in half, scoop out the seeds, and place face down on a sheet pan lined with parchment paper. Roast in the oven for 45 minutes at 450°F or until the squash is fork-tender. Let the squash cool, then scoop out the flesh. Save any leftover squash in a container in the fridge. Scoop the flesh into a blender (you’ll need 1 cup or 250g total of squash) along with the canned coconut milk. Blend until smooth and set aside.

Rinse the soaked lentils until the water runs clear, then drain and set aside.

While the squash roasts, prep the aromatics and spices. Finely mince the shallots, and add to a deep pan (for reference, I used our Le Creuset 3.5 QT braiser), along with the grated garlic, ginger, and a generous amount of olive oil.

Sauté over medium heat until the shallots are translucent and the garlic is fragrant. Sprinkle in the spices and fry for 30 seconds until fragrant – note that powdered spices burn quickly, so don’t fry them longer than 30 seconds or they will taste bitter. Finally, in the lentils, squash, and coconut milk mixture, and a generous amount of kosher salt (~1 1/2 tsp). Mix to combine, turn the heat to low, and cover the pot.

Let the lentils simmer on medium-low for about 30 minutes until the lentils have broken down (it’ll have a similar texture to oatmeal). Remove from the heat, squeeze over some lemon juice, and sprinkle over the minced cilantro. Serve with toasted, heavily buttered sourdough bread, naan, or white rice.

Notes & Serving Suggestions

• Feel free to swap out the koginut squash for any squash you have on hand. Honeypatch, honeynut, and kabocha squash would be the best swaps.
• I always soak the lentils overnight and then rinse them thoroughly before cooking them. Not only does it help speed up the cooking process, but it also reduces the phytic acid content in the lentils. And less phytic acid equals increased nutrient bioavailability, specifically for zinc and iron. Quick note that hulled lentils have a lot less phytic acid than unhulled lentils, even if you don’t soak them overnight. That said, you don’t have to soak red lentils – they’re a hulled lentil and already cook up super fast.
• Love pairing this dal with keema and either white rice or roti. Sidenote: keema is a spiced minced beef with flavors that borrow from Indian and Pakistani cuisine. Other ways to serve this dal are to scoop it up with heavily buttered sourdough bread or garlic naan.

So excited for you to make this koginut coconut dal! Don’t forget to leave a starred rating and review – love hearing from you!

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