Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
- 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
- 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.
- Roast for 20-30 minutes until almost tender when poked with a sharp knife.
- 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.
- Check the seasoning for taste and spoon lentil mixture into squash halves, cut side up, about until three quarters full.
- Whisk eggs with milk and pour over the lentils. Sprinkle with flaked almonds
- Bake at 180°C for 20 minutes.
- Serve drizzled with plain yoghurt and chutney on the side.