This hearty, velvety stew is the ultimate comfort food for cool days. Sweet, nutty butternut squash blends perfectly with tender red lentils, warming spices, and creamy coconut milk to create what feels like a warm hug in a mug. Each spoonful is rich, nourishing, and packed with fall-inspired flavors that make you feel like you’re wrapped in a cozy blanket by the fire. Whether you enjoy it with a slice of crusty gluten-free bread or on its own, this dish is a satisfying one-pot meal the whole family will love.

Ingredients

For the Roasted Butternut Squash and Garlic:

2 medium butternut squashes, peeled and cubed

1 small bulb of garlic (cloves separated but unpeeled)

2 tbsp avocado oil

1/2 tsp ground cinnamon

1/2 tsp sea salt

For the Stew Base:

1 tbsp avocado oil or EVOO

1 small red onion, finely chopped

2 celery stalks, diced

1 medium carrot, diced

1 tsp ground cumin

3/4 tsp ground turmeric

1/2 tsp ground nutmeg

1/2 tsp smoked paprika 

1/2 tsp sea salt, or to taste (add more as needed)

3 cups vegetable broth (or water)

1 can (13.5 oz) full-fat coconut milk

1/2 cup red or green lentils, rinsed and drained

Juice of 1/2 lime (or to taste)

For Garnish:

Reserved roasted butternut squash cubes and garlic cloves

Fresh thyme or cilantro, chopped

Toasted pumpkin seeds

Instructions

1. Roast the Butternut Squash and Garlic:
   • Preheat your oven to 400°F (200°C). Spread the butternut squash cubes and unpeeled garlic cloves on a baking sheet. Drizzle with oil, sprinkle with cinnamon and salt, and toss to coat.
   • Roast for 25-30 minutes, flipping halfway, until the squash is tender and caramelized, and the garlic is soft and fragrant. Reserve 1/3 of the roasted squash and garlic cloves for topping and set aside.
2. Prepare the Stew Base:
   • Heat the coconut oil in a large pot over medium heat. Add the red onion, celery, and carrot. Sauté for 5-7 minutes until softened and aromatic.
   • Stir in the cumin, turmeric, nutmeg, smoked paprika (if using), and salt. Let the spices toast for 2 minutes to enhance their flavor.
3. Blend the Base:
   • Add 2/3 of the roasted squash and the remaining roasted garlic (squeezed out of their skins) to the pot along with the vegetable broth. Simmer for 5-10 minutes.
   • Use an immersion blender to puree the mixture until smooth (or carefully transfer to a blender and return to the pot).
4. Cook the Lentils:
   • Add the rinsed lentils and the entire can of coconut milk to the pot. Simmer on low heat for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
5. Brighten the Flavor:
   • Stir in the lime juice and taste the stew. Adjust the salt and spices as needed for a balanced flavor.
6. Serve and Garnish:
   • Ladle the stew into bowls and top with the reserved roasted butternut squash cubes and roasted garlic cloves. Garnish with fresh thyme or cilantro and toasted pumpkin seeds for a delightful crunch.