Serves 4

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 60 minutes

Ingredients:

• 2 large butternut, halved and seeds scooped out
• 4 tablespoons (60ml) olive oil
• Salt and ground pepper
• 1 onion, finely chopped
• 1 tablespoon (15ml) crushed garlic, or 3 cloves crushed
• 1 tablespoon (15ml) ginger, grated
• 2 tablespoons (30ml) medium curry powder
• 410g can brown lentils, drained
• 2-3 sprigs curry leaves
• 60ml chutney
• 2 eggs
• 1 cup (250ml) milk
• Handful of flaked almonds
• Plain yoghurt and sambals, for serving

Method:

1. Preheat the oven to 200°C. Line a baking tray with tinfoil. Poke the outside of the butternut with a fork, brush flesh with oil and season with salt and pepper. Place the butternuts cut side down on the baking tray.
2. Roast for 20-30 minutes until almost tender when poked with a sharp knife.
3. While the butternut is cooking prepare the filling. Gently sauté the onion, garlic and ginger in the same pan until soft. Add the curry powder, stir in the lentils, and a few curry leaves, and chutney.
4. Check the seasoning for taste and spoon lentil mixture into squash halves, cut side up, about until three quarters full.
5. Whisk eggs with milk and pour over the lentils. Sprinkle with flaked almonds
6. Bake at 180°C for 20 minutes.
7. Serve drizzled with plain yoghurt and chutney on the side.