Roasted Butternut Squash and Lentil Curry

Finely chop the onion

Remove seeds from the jalapeño(s) if desired, then mince

Mince the ginger and garlic

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat

Cut the stem off the top of the butternut squash then slice in half lengthwise

Using a spoon, scoop the seeds and flesh out of the bottom bulb on each side

Lightly coat the remaining flesh with high heat oil and place that side facing down on the baking sheet

Roast in the oven until soft when squeezed with an oven mitt

Set aside to cool

Line a separate baking sheet and arrange cauliflower florets on top

Lightly coat with high heat oil and roast at the same time as the squash

Remove from oven and set aside

Warm the oil in a large pot over medium heat

Add the onion and cook until translucent

Add the pepper, ginger, garlic, and seasonings (cumin, chili powder, turmeric, and curry powder), and continue to cook, being sure to intermittently scrape the brown bits on the bottom of pot

Add the rinsed lentils and vegetable broth to the pot

Bring to a boil, reduce to a simmer and cook, with the lid partially covered, just until lentils are tender

Once the squash is cool enough to handle, use a spoon to scrape the flesh out into the pot with the lentils

Add the roasted cauliflower, pour in the coconut milk and stir to combine

Bring to a simmer and cook until heated through

Serve warm garnished with cilantro and lime juice, and enjoy!