What gives this Butternut Squash Dahl its creamy texture?

The rich creaminess in this dahl comes from blending raw cashews with vegetable stock into a smooth cashew milk, which is stirred in at the end of cooking.

What type of lentils are best for this dahl recipe?

This recipe specifically calls for dried split red lentils, which cook down quickly and help create the dahl's characteristic thick, tender consistency.

How do I build the spice base for this dahl?

You'll start by toasting whole black mustard and cumin seeds, then sauteing them with onion, garlic, ground coriander, turmeric, red pepper flakes, and cardamom to create a deeply aromatic foundation.

Can I add vegetables to this Butternut Squash Dahl?

Yes, finely chopped kale is an optional addition, stirred in at the end for a boost of greens and vibrant color, simmering just until bright green.

What are the best serving suggestions for this vegan dahl?

This Butternut Squash Dahl is delicious served on its own or alongside cooked brown rice, quinoa, or millet to complete the meal.

1.4K Views 2 years ago

Butternut Squash Dahl
[Vegan]

AM By: Ashley Madden

Author Bio

Bestselling author Ashley Madden makes it easy to prepare—and fall in love with—comforting dishes packed... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A steaming bowl of creamy orange Butternut Squash Dahl, served with a side of fluffy brown rice, ready to enjoy.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Butternut Squash Dahl [Vegan]

Dairy Free

Vegan

I find it hard to make the same meal twice; I always want to fiddle with some ingredient or try something new, but I happily keep this dahl in consistent rotation. It’s filling and flavorful and will warm you up right down to your toes. Whole spices, butternut squash and protein-rich red lentils are simmered together and then finished with a creamy cashew milk and a nip of lime juice. The kale is optional but is finely chopped, so kale naysayers will barely notice it. This might be one of our favorite meals—we never have leftovers. You can enjoy this dahl on its own or serve it with warm brown rice.

Credit:

Reprinted with permission from Plant-Based Delicious by Ashley Madden. Page Street Publishing Co. 2023. Photo credit: Ashley Madden.

For the Dahl:

1 tablespoon (11 g) whole black mustard seeds
1 tablespoon (6 g) whole cumin seeds
1 red onion, diced
1/2 teaspoon sea salt, plus more to taste
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon red pepper flakes, or to your preference
1/8 teaspoon ground cardamom
Several grinds of black pepper, or to taste
3 cups (400 g) 1 ̋ (2.5-cm) chunks peeled butternut squash
1 cup (190 g) dried split red lentils
1 (15-oz [425-g]) can diced tomatoes
3 1/2 cups (830 ml) low-sodium vegetable stock, divided
1/2 cup (70 g) raw cashews, soaked in hot water for 1 to 3 hours
1 cup (67 g) finely chopped kale (optional)
Juice of 1/2 lime

For Serving:

Cooked brown rice, quinoa or millet

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Butternut Squash Dahl [Vegan]

In a heavy-bottomed soup pot, toast the mustard seeds and cumin over low to medium heat for 2 minutes, or until fragrant and they start to pop.
Add the onion, salt and 1/4 cup (60 ml) of water (it will sizzle and spit), and sauté for 7 to 10 minutes, or until the onion is translucent. Add more water, as needed, to prevent burning.
Add the garlic, coriander, turmeric, red pepper flakes, cardamom and black pepper and cook for another 30 seconds. Add the squash and stir to coat in the spices.
Now, pour in the red lentils, diced tomatoes and 2 1/2 cups (590 ml) of the vegetable stock. Bring to a boil. Once boiling, turn the heat to low, partially cover and simmer for 25 minutes, or until the squash is falling apart and the lentils are very tender, even disintegrating into the broth.
Meanwhile, pour the remaining cup (240 ml) of vegetable stock into a blender. Drain the cashews, discarding the soaking liquid, add to the blender and blend until completely smooth.
Once the lentils and squash are cooked, pour in the cashew milk and add the kale (if using). Simmer over low heat for another 2 to 3 minutes, or until thickened and the kale is bright green. Add the lime juice, the taste and reseason with salt and pepper, as needed. Spoon into bowls and serve on its own or with just-cooked whole grains.