BBS:      TELESC.NET.BR
Assunto:  Creamy Roasted Butternut Squash & Spinach Dal
De:       Ben Collver
Data:     Mon, 25 May 2026 06:12:51 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Roasted Butternut Squash & Spinach Dhal
 Categories: Indian, Vegetarian
      Yield: 4 Servings
 
    600 g  Butternut squash;
           - peeled, deseeded, cubed
      1 ts Hot smoked paprika
      1 ts Ground cumin
  1 1/2 tb Olive oil
           Salt & pepper; to taste
      1 tb Olive oil
      1 ts Ground cumin
    1/2 ts Hot smoked paprika
    1/2 ts Ground turmeric
    1/2 ts Black mustard seeds
      1    Onion; diced small
      4 cl Garlic; crushed
           Fresh ginger; thumb-sized,
           - peeled, grated
      1    Red pepper;
           - deseeded, diced small
    200 g  Dried split red lentils
    400 g  Can diced tomatoes
    400 ml Can full-fat coconut milk
      2 tb Tomato puree or paste
      2 tb Smooth peanut butter; runny
      1 tb Brown rice miso paste
      1    Lime; juice of
     60 g  Baby spinach
      4 tb Coconut yogurt; thick
           Cooked brown rice or other
           - whole grain, your choice
           Pita or naan breads
      2 tb Sesame seeds; toasted
           Fresh cilantro or parsley;
           - a handful
      2    Scallions; sliced
 
  Preparation time: 15 minutes
  Cooking time: 35 minutes
  
  This dish is full of vegetables and high protein lentils. With dark
  leafy spinach, miso, and coconut yogurt expect layers of flavor in
  this dhal.
  
  Start by preparing the roasted squash. Preheat the oven to 200?C /
  400?F/Gas 6 and line a large baking sheet with baking parchment.
  
  Add the cubed squash and toss with the ground spices, olive oil and
  some salt and pepper. Bake in the oven for 25 to 30 minutes until
  tender and starting to char. Toss the cubes halfway through cooking
  so they cook evenly.
  
  Meanwhile, prepare the dhal. Heat a large non-stick pan with the
  olive oil over a medium-high heat, and once hot, add the cumin,
  paprika, turmeric, and mustard seeds. Fry off and pop for 1 minute
  before adding in the onion, garlic, ginger and red pepper. Stir well
  and fry for another 5 minutes to soften the onion.
  
  Now add in the red lentils, tomatoes, coconut milk, 240 ml / 8-1/2 oz
  / 1 cup water, tomato puree, peanut butter, and miso paste. Season
  with salt & pepper to taste and stir well. Bring to a gentle bubble,
  then cover and cook over a medium heat for 25 minutes until really
  creamy. Stir often so the lentils don't stick to the bottom of the
  pan.
  
  Before serving, add the lime juice and baby spinach to the pan and
  stir for 1 to 2 minutes to wilt the leaves. Stir in half of the
  roasted squash now.
  
  To serve, spoon the dhal into bowls and top with some coconut yogurt
  and the rest of the roasted squash. Serve alongside some brown rice
  (or other grain) and pitta or naan breads, then I like to add some
  sesame seeds, fresh herbs and spring onions.
  
  Eat straight away, or keep the dhal for later. Allow it to cool, then
  refrigerate in a sealed container for 3 to 5 days, or freeze for 1
  month, then defrost (if frozen) and warm back up to eat.
  
  Recipe by Amy Lanza
  
  Recipe FROM: 
 
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