Roasted Squash Daal Traybake

Name: Roasted Squash Daal Traybake
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 thinly sliced onion (red or white, I used a mix as I had leftovers in the fridge); Sea salt; 2 cloves Garlic, crushed; 1 thumb-sized piece, peeled and finely chopped Ginger; 1.5 tbsp vegetable oil; 1/4 tbsp Chilli powder; 1/4 tsp Ground turmeric; 2 tsp Garam masala; 1 Squash, peeled, deseeded, cut into 3cm slices; 200 g, washed and drained Red lentils; 400 ml Coconut milk; 400 g Chopped tomatoes (tinned); 400 ml Vegetable stock; 2 handfuls fresh Spinach or few frozen cubes; 1 lime, cut into wedges; 3 tbsp Greek yoghurt (optional); 1 small handful, roughly chopped Coriander; 1 pinch Dried red chilli flakes; 2 handfuls pumpkin seeds (optional); 4 slices (optional) Sourdough bread or naan to serve

Lisa @lisagc

Bristol, UK

My colleague gifted me this squash from his allotment, and I had leftover onions and spinach in the fridge, so this was the perfect recipe to make the most of what I had. Simple, minimal washing up and delicious.

Based on a similar recipe by Deliciously Ella that I found on Instagram.

Lisa @lisagc

Bristol, UK

Based on a similar recipe by Deliciously Ella that I found on Instagram.

Saved

Ingredients

40 min

4 servings

1thinly sliced onion (red or white, I used a mix as I had leftovers in the fridge)
Sea salt
2 clovesGarlic, crushed
1thumb-sized piece, peeled and finely chopped Ginger
1.5 tbspvegetable oil
1/4 tbspChilli powder
1/4 tspGround turmeric
2 tspGaram masala
1Squash, peeled, deseeded, cut into 3cm slices
200g, washed and drained Red lentils
400 mlCoconut milk
400 gChopped tomatoes (tinned)
400 mlVegetable stock
2 handfulsfresh Spinach or few frozen cubes
1lime, cut into wedges
3 tbspGreek yoghurt (optional)
1small handful, roughly chopped Coriander
1 pinchDried red chilli flakes
2 handfulspumpkin seeds (optional)
4 slices(optional) Sourdough bread or naan to serve

Saved

Steps

40 min

1

Preheat oven to 180°C fan / 400°F.
2

In a large roasting tray, mix red onion, white onion, garlic, ginger, salt, garam masala, turmeric, chilli powder, and 1/2 tbsp olive oil. Spread this evenly at the bottom of the tray.
3

In a separate bowl, toss squash chunks with 1 tbsp oil and salt.
4

Layer the seasoned squash on top of the onion mixture in the tray.
5

Bake for 10–12 minutes until squash starts to color.
6

Remove tray, add lentils, chopped tomatoes, coconut milk, and stock. Add spinach if using frozen at this point. Stir gently.
7

Return to oven for 30 minutes, until squash is tender and lentils are soft. Add spinach in the last 5 minutes if adding fresh. Mix it in so the squash pieces are on top so the spinach doesn't burn.
8

Season, squeeze over lime to taste. Garnish with dollops of yoghurt, coriander, pumpkin seeds and chilli flakes. Serve with sourdough bread or naan.