Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 pounds whole. Cut 1 pound of the prepared flesh into 1/2-inch cubes; save any extra for another meal.

2. 2.

   Finely dice 1 medium yellow onion (about 6 ounces) and mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. 3.

   Measure the spice mixture into a small bowl:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Stir to combine.

4. 4.

   Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and 1/2 teaspoon fine sea salt. Cook for 8 minutes, stirring frequently, until softened and lightly golden.

5. 5.

   Add the minced garlic and 2 tablespoons unsalted tomato paste. Cook, stirring, for 1 minute. Add the spice mixture and stir for 30 seconds, lowering the heat if needed to prevent scorching.

6. 6.

   Add the squash cubes, drained lentils, 3 cups water, and 3/4 teaspoon fine sea salt. Stir well and bring to a gentle boil. Reduce the heat to low and partially cover. Simmer for 22–25 minutes, stirring every few minutes and scraping the bottom, until the squash is fork-tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. 7.

   Remove from the heat and let stand for 3 minutes. Mash a few squash cubes against the side of the pot and stir them back in for a creamier texture, leaving most cubes intact.

8. 8.

   Divide the stew between two shallow bowls, keeping some bright squash pieces visible on top, and serve warm.

Want more detail? See the temperature guide.