Roasted Butternut Squash and Lentil Curry

Calories in Roasted Butternut Squash and Lentil Curry

This Roasted Butternut Squash and Lentil Curry serves 4 and and is 270 calories per serving

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.

See the recipe card for full nutritional estimation.

How to Peel and Chop Butternut Squash

Peeling and dicing butternut squash can seem daunting due to its tough skin, but a sharp knife, like a Santoku Japanese Knife, makes the task easier.

Start by placing the squash on a stable surface. To prevent slipping, secure your chopping board with a damp kitchen towel underneath. Slice off the ends and use a sharp vegetable peeler to remove the skin. For quicker peeling, microwave the whole squash for 1-2 minutes to soften the skin.

After peeling, cut off the seedless section and dice it. Slice the bulbous end in half to remove the seeds and chop as needed.

If you prefer convenience, pre-peeled and chopped butternut squash is available fresh or frozen, though I find fresh squash offers better flavour.

Variations and Substitutes

Feel free to experiment with different ingredients to tailor the curry to your taste or what you have on hand:

• Roasted Sweet Potato: Swap out butternut squash for roasted sweet potato to add a different layer of sweetness. Like butternut squash, sweet potatoes should be roasted to enhance their flavour and ensure a creamy texture.
• Brown Lentils: Use brown lentils instead of green lentils for a similar hearty texture and flavour. Brown lentils work well in this recipe and maintain their shape, just like green lentils.
• Chicken: For added protein if not vegetarian, incorporate diced chicken breast or thighs. Cook the chicken separately or with the curry, adjusting the liquid ratio as needed to accommodate the extra ingredients.
• Additional Vegetables: Feel free to include other vegetables like carrots, bell peppers, or spinach. Just keep in mind that you may need to adjust the liquid ratio to ensure the curry remains at the right consistency.
• Red Lentils: Avoid using red lentils in this recipe as they break down quickly and can affect the consistency of the curry, unlike brown or green lentils which hold their shape better.
• Spice Adjustments: Depending on your choice of vegetables or proteins, you might want to tweak the spices. For instance, adding extra cumin or coriander can enhance the flavour profile when incorporating different ingredients.
• Creaminess: If you’re looking for a creamier texture, you can stir in a dollop of Greek yoghurt or a splash of coconut milk towards the end of cooking. This can complement the flavours and add richness.
• Heat Level: If you prefer a spicier curry, increase the amount of chilli powder or add fresh chopped chillies. Adjust to taste based on the heat level of your chosen ingredients.

These tweaks can help customise the curry to suit your preferences and make it uniquely your own.

Sides for Roasted Butternut Squash and Lentil Curry

Elevate your serving of curry with a variety of delicious sides, such as:

• Basmati Rice or Flavoured Pilau Rice: A classic accompaniment, perfect for soaking up the rich curry sauce. Check out this Sweetcorn Pilau Rice or Zucchini Pilau Rice
• Naan Bread: Try making your own with this Greek Yoghurt Garlic Naan recipe on our website. Soft, pillowy naan is perfect for scooping up every bit of curry.
• Poppadums: Cook them in the microwave with a little spray oil for a quick, crispy treat.
• Extra Vegetables: Cauliflower, aloo gobi or bombay butternut squash make wonderful, hearty sides that complement the curry's flavours.
• Roasted Cauliflower Rice: a perfect low carb side for any curry.
• Raw Red Onion and Coriander: Fresh red onion slices and a sprinkle of coriander brighten up the dish and add a refreshing crunch.

My favourites to serve with this is pilau rice and poppadums.

Note: Feel free to get creative and tailor the meal to your personal preferences!

More Butternut Squash Recipes

Love recipes that use butternut squash? Check out these other butternut squash recipes on Slimming Eats

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