🔗 Share this article This Quick and Simple Lentil Dish with Roasted Squash and Chilli Nuts – Recipe This could come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I liked, and each were prepared by my mum: one with lime and coconut, the other a long-simmered black lentils with rich cream. But now a new fast-cooking dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then topping with roast squash and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation. Lime Dal with Roast Squash and Spicy Nuts Prep 15 minutes Cook 30 min Serves 2 600g butternut squash flesh, cut into 1-centimeter cubes 1 tbsp neutral or olive oil Sea salt flakes 1 tsp freshly ground coriander 1 teaspoon ground cumin 150 grams red split lentils, thoroughly washed One clove of garlic, peeled Half teaspoon turmeric powder Juice of 1-2 limes, to taste One teaspoon butter Fresh cilantro leaves, for garnish For the Chilli Cashews 60 grams cashew nuts 1 teaspoon neutral oil, or olive oil A quarter teaspoon chilli flakes Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Place the diced pumpkin, oil, a teaspoon of salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the vegetables in a single layer, and toss thoroughly to cover. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges. Meanwhile, put the lentils in a big pot with 500ml recently boiled water, the garlic and the turmeric, and bring to a boil. Partially cover, lower the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened. Combine the nuts, oil, chilli flakes and a generous pinch of salt in a small oven tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the nuts should be perfectly roasted. Stir the lentils and flavor with citrus juice and salt to taste. You will need a good amount of each: think of the dal as a completely blank canvas (I used the juice of two limes and I’m embarrassed to say how much salt!). Keep adjusting and sampling until you’re happy with the seasoning, then add the butter. The last touch, which elevates this meal to the next level, is to blitz the dal (and the garlic) in batches in a powerful blender. Taste again – it should be perfect. Portion the lentils between two dishes, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or breads.