lentil | The Little GSP

September has flown by!! This month was marked by several “blog-worthy” events, including a race, two vacations and a major room makeover. If only I could find the time to actually write these posts!! For tonight, however, I have an easy entry to share because I made it last fall and have been saving the photos since then. 😆

This fantastic one-pot stew dish features curry-roasted morsels of butternut squash, flavorful red lentils, a hearty helping of kale and crumbled Italian sausage. Sounds like a perfect fall dish, right?!? The curry-coated butternut squash smells amazing when it’s in the oven and the lentils, kale and squash cook down to form a thick, tasty mixture that completely makes you forget that you’re eating healthy food. Well, except for the sausage… but you can also use ground turkey (shown in my photos here from last year) or opt to leave the meat out altogether if you prefer a vegetarian dish.

Curried Butternut Squash and Lentil Stew with Kale and Sausage

Serves 4-6; Slightly adapted from HealthyFoodForLiving.com.

Ingredients
For the curried squash…
4 cups cubed Butternut Squash
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper, to taste
2 teaspoons Madras Curry Powder
2 teaspoons Garam Masala

For the stew…
1 teaspoon Extra Virgin Olive Oil
OPTIONAL: 1 lb. Ground Italian Sausage or Ground Turkey
1 Yellow Onion, finely chopped
3-4 Garlic Cloves, minced
3 teaspoons Madras Curry Powder
1 teaspoon Garam Masala
3 cups Chicken Broth (or Vegetable Broth, if going the vegetarian route)
3/4-1 cup Red Lentils
Curried Squash from above
1 bunch Kale, washed, stems, removed, and roughly chopped
Salt and Pepper, to taste
Naan flatbread

Directions
Preheat the oven to 425°F. Toss the cubed squash in olive oil and then add several grinds of salt and pepper plus the curry powder and garam masala. Stir well to coat the squash evenly. Spread the squash out in a single layer on a large rimmed baking sheet and roast in the oven for 30-35 minutes, stirring halfway through. The squash cubes are ready when they are just starting to brown on the edges. Remove the squash from the oven and set aside.

Heat the olive oil in a dutch oven over medium-high heat. Add in the (optional) crumbled sausage or turkey and saute until cooked through. Transfer the cooked meat to a plate. Add the chopped onion to the leftover oil in the pot (drain off a bit if the meat was very fatty) and saute the onions until soft, about 5 minutes. Stir in the garlic, curry powder and garam masala and cook until fragrant, about 30 seconds.

Pour in the chicken broth and stir in the lentils. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Add the roasted butternut squash, sausage and chopped kale to the stew and stir to combine. Cook the stew for another 10-15 minutes or until the kale has wilted down. If you have a lot of kale covering the pot will speed up this process! Season with salt and pepper to taste.