Careme

Instructions

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1. 1.

   Peel and seed 1 small butternut squash, about 1 1/2 pounds whole. Cut the resulting 1 pound of flesh into 1/2-inch cubes. Finely dice 1 medium yellow onion, about 6 ounces, and mince 3 cloves garlic. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. 2.

   Mix the warming spice blend in a small bowl:

   • 2 teaspoons sweet paprika
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground cumin
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Set the blend beside the stove.

3. 3.

   Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 8 minutes, stirring frequently, until softened and lightly golden. Add the minced garlic and cook for 1 minute. Stir in the spice blend and cook for 30 seconds, stirring constantly.

4. 4.

   Add the cubed squash, drained lentils, 1 1/4 teaspoons fine sea salt, and 2 1/2 cups water. Stir well and bring to a boil. Reduce the heat to maintain a gentle simmer and partially cover. Cook for 20–24 minutes, stirring every few minutes, until the squash is tender and the lentils have broken down into a thick stew. If it begins sticking before the squash is tender, stir in 1/4 cup water.

5. 5.

   Mash a few squash pieces against the side of the saucepan to thicken the stew while leaving most cubes intact. Divide between two shallow bowls and serve hot.

Want more detail? See the temperature guide.