Squash and Red Lentil Curry

This beautiful fall weekend was the perfect time to pick up some delicious seasonal produce at the farmers market. For this recipe, I used delicata and butternut squashes, sweet potato and hearty kale which add great flavor and texture. The lentils add protein and richness, as well as another layer of flavor. This dish reheats nicely, making it a great meal to enjoy all week long!

1. Preheat oven to 425. Place diced squash and sweet potato on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon salt, pepper (to taste) and smoked paprika and toss to coat. Roast for 20 minutes.

2. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add onion and garlic and cook until fragrant. Add curry powder and chili powder and stir to combine. Add tomato paste and stir again to coat the onion and garlic. Season lightly with salt and pepper.

3. Add vegetable broth, coconut milk, diced tomatoes and lentils. Bring to a boil; reduce heat to low and cover. Cook for 20 minutes, or until the lentils are tender, stirring occasionally.

4. Add kale and stir until wilted. Turn heat off and stir in the roasted squash mixture. Taste and adjust seasonings with salt and pepper as needed. Enjoy!

Squash and Red Lentil Curry

Serves 6

All you need:

1 small delicata squash, seeded and diced (skin-on)

1 small sweet potato, peeled and diced

1 small butternut squash, peeled, seeded and diced

2 tablespoons olive oil, divided

Kosher salt

Freshly ground black pepper, to taste

1/4 teaspoon smoked paprika

1 small onion, diced

3 peeled garlic cloves, minced

2 tablespoons curry powder

2 teaspoons chili powder

2 tablespoons tomato paste

3 cups vegetable broth

1 (13.5 ounce) can coconut milk

1 (14.5 ounce) can petite diced tomatoes, with juice

1 cup dry red lentils, rinsed

2 cups chopped kale (or baby spinach)

All you do:

1. Preheat oven to 425. Place diced squash and sweet potato on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon salt, pepper (to taste) and smoked paprika and toss to coat. Roast for 20 minutes.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add onion and garlic and cook until fragrant. Add curry powder and chili powder and stir to combine. Add tomato paste and stir again to coat the onion and garlic. Season lightly with salt and pepper.
3. Add vegetable broth, coconut milk, diced tomatoes and lentils. Bring to a boil; reduce heat to low and cover. Cook for 20 minutes, or until the lentils are tender, stirring occasionally.
4. Add kale and stir until wilted. Turn heat off and stir in the roasted squash mixture. Taste and adjust seasonings with salt and pepper as needed. Enjoy!