Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your tandoor oven to 200 degrees Celsius (390 degrees Fahrenheit) and lightly brush the cut sides of 2 large butternut squashes with 1 tablespoon olive oil, then season with salt and pepper.

2. 2

   Heat the remaining 1 tablespoon olive oil in a large pan over medium heat, then sauté 1 large red onion for 5 minutes until softened, followed by adding 3 minced cloves of garlic and 1 tablespoon grated fresh ginger, cooking for 2 more minutes until fragrant.

3. 3

   Stir in 2 teaspoons Cape Malay curry powder, 0.5 teaspoon ground cumin, and 0.5 teaspoon ground coriander, cooking for 1 minute until aromatic, then add 1 cup cooked brown lentils, 0.5 cup finely chopped dried apricots, 0.25 cup flaked almonds, and 1 cup vegetable broth.

4. 4

   Bring the lentil mixture to a simmer, then reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the liquid is mostly absorbed and the flavors have melded together, adjusting seasoning with salt and freshly ground black pepper as needed.

5. 5

   Carefully spoon the cooked lentil mixture evenly into the hollowed cavities of the 2 butternut squash halves.

6. 6

   Place the stuffed butternut squash halves directly on the tandoor floor or on a heat-resistant tray inside the tandoor oven, baking for 45-50 minutes, or until the squash is tender and the filling is heated through and slightly caramelized on top.

7. 7

   Carefully remove the baked butternut squash from the tandoor, let it cool for a few minutes, and then garnish generously with 0.5 cup fresh chopped coriander before serving warm.