Last Updated on December 17, 2024 by Christin Gillespie
This Vegan Butternut Squash Dal is a healthy recipe that is perfect for an easy dinner. It’s created with protein-rich red lentils, sweet butternut squash, creamy coconut milk, and a blend of Indian spices. Enjoy this red lentil dal over cooked cauliflower rice for a cozy weeknight meal!
Your hunt is over for finding the best weeknight dinner that is cozy, comforting, & not boring. This Vegan Butternut Squash Dal is the answer to recipe prayers.
It’s almost identical to my Vegan Red Lentil Dal, but with a butternut squash twist.
Not only does the addition of butternut squash add some extra natural sweetness, but it also results in a hearty consistency, especially when we blend a portion of it. Even though that step is optional, I highly recommend doing it!
Needless to say, this creation is definitely going to be a hit on a chilly weeknight!
Why You’ll Love This Healthy & Easy Vegan Dal Recipe
- Quick & Easy: This creation requires one-pot & is on the table in under 45 minutes.
- Fully Customizable: Feel free to crank up the heat with some additional spice or take it down a notch if you can’t handle the heat. The option to add extra veggies is also available too!
- Great for Meal Prep: This Vegan Butternut Squash Dal recipe stores well in the fridge and is even better as healthy leftovers!
Ingredients
- Organic Red Lentils: Red lentils are a staple when it comes to making dal. You cannot substitute black, green, or brown lentils here, because they will cook very differently. Oh and be sure to rinse your lentils before adding them to the pot.
- Organic Butternut Squash: You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
- Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
- Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the dal creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest, as it is made with simple, organic ingredients, without the guar gums. Just organic coconut milk!
- Organic Spices: Curry powder, ground turmeric, ground cumin, sea salt, and black pepper, are the spices used to season this healthy vegan dal recipe.
- Organic Cauliflower Rice & Organic Fresh Cilantro: Optional, but recommended for serving.
How To Make
- Sauté. In a large pot, add the chopped onions and cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
- Cook. Add the cubbed butternut squash, rinsed lentils, coconut milk, and broth or spring water. Once simmering, reduce heat to medium-low and cook for 20 – 25 minutes, stirring occasionally,
- Blend. Once the squash and lentils are tender, for an extra-thick dal, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of dal, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together.
- Serve. Serve hot over cauliflower rice and garnish with cilantro. Enjoy!
Tips for Making this Easy Vegan Dal Recipe Perfectly
- Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils. I don’t recommend green or brown lentils, as the taste will not be the same.
- Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.
- Organic Vegetables: Feel free to add in even more veggies! I think stirring in some greens last minute after blending the dal, would pair deliciously!
- Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your dal is super creamy. My favorite brand is Native Forest, as it is made with simple, organic ingredients, without the guar gums. Just organic coconut milk!
- Organic Spices: Wanting to kick it up a notch? Add a pinch of cayenne pepper or red pepper flakes to make it spicy.
Storing & Reheating
As mentioned above, this easy Vegan Butternut Squash Dal is the perfect healthy recipe for leftovers & meal prep!
Fridge Storage. Transfer dal to an air-tight glass container & refrigerate for up to 4 days.
Reheating. To reheat, transfer the dal to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
More Healthy Vegan Recipes You’ll Love
- Vegan Red Lentil Dal
- Vegan Moroccan Red Lentil Soup
- Vegan Sweet Potato Dal
- Curry Butternut Squash Red Lentil Stew
- Vegan Pumpkin Dal
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Butternut Squash Dal
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This Vegan Butternut Squash Dal is a healthy recipe that is perfect for an easy dinner. It’s created with protein-rich red lentils, sweet butternut squash, creamy coconut milk, and a blend of Indian spices. Enjoy this red lentil dal over cooked cauliflower rice for a cozy weeknight meal!
Ingredients
Always opt for organic ingredients.
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- Sea salt & black pepper, to taste
- 1 ½ cups dry red lentils, rinsed
- 3 cups butternut squash, peeled & cubed
- 1 (13.5-oz) can full-fat unsweetened coconut milk
- 3 cups low-sodium vegetable broth or spring water
SERVINGS
- Cooked cauliflower rice
- Fresh cilantro
Instructions
- Sauté. In a large pot, add the chopped onions and cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
- Cook. Add the cubbed butternut squash, rinsed lentils, coconut milk, and broth or spring water. Once simmering, reduce heat to medium-low and cook for 20 – 25 minutes, stirring occasionally,
- Blend. Once the squash and lentils are tender, for an extra-thick dal, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of dal, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together.
-
Serve. Serve hot over cauliflower rice and garnish with cilantro. Enjoy!
Notes
Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils. I don’t recommend green or brown lentils, as the taste will not be the same.
Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.
Organic Vegetables: Feel free to add in even more veggies! I think stirring in some greens last minute after blending the dal, would pair deliciously!
Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your dal is super creamy. My favorite brand is Native Forest, as it is made with simple, organic ingredients, without the guar gums. Just organic coconut milk!
Organic Spices: Wanting to kick it up a notch? Add a pinch of cayenne pepper or red pepper flakes to make it spicy.
Storing & Reheating: Transfer dal to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer the dal to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
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