We've been eating this for the past three nights . . . and I just made more because Priya told her lab partners that they HAD to come over to try it. Do NOT, under ANY circumstances, skip the yogurt, the lime, or the fresh cilantro.
1 butternut squash
1 large shallot (or 1/4 large red onion)
2 tbs olive oil
about a tablespoon of curry powder, preferably the sweeter kind with more cinnamon in it -- adjust to taste
1/2 cup walnuts, chopped
1/3 cup lentils
2 tbs chopped fresh cilantro sprigs
fresh lime juice to taste
Halve, peel, and seed squash (much easier if you stab it a few times and then stick it in the microwave for 2 minutes before attempting to peel) and cut into 1/2-inch pieces. Finely chop shallot/onion and in baking pan toss with squash, oil, curry powder and salt and pepper to taste. Bake squash mixture until almost tender, about 15-20 minutes.
Chop walnuts and sprinkle over squash. Return to oven and bake until squash is tender and walnuts are toasted.
Combine squash mixture with lentils and squeeze lime juice over the whole thing. Serve hot with yogurt and cilantro on top.
Priya made roti to go with this, which was soooo good . . . but would also be tasty in pita bread or over couscous.