Butternut Squash and Lentil Curry April 2026

“It looks like baby food.” My husband is not a squash fan. It’s not that he doesn’t like the flavor, it’s about the texture. When I mash the squash, it’s a lot like baby food. I get it…pureed squash is like baby food from a jar!

So I have to find sneaky ways to incorporate squash into our diet. (Parents, does that sound familiar?) Because I absolutely love eating squash during the Fall!

I recently sautéed two butternut squash in a lentil curry, which was a highlight at our dinner table. In fact, the squash adds a rich creamy flavor without being overpowering.

First, I take out my pot the night before and fill it with 2 cups of lentils covered in plenty of water. I soak these at night to get rid of extra gas (which will end up in your stomach if you don’t soak first). Be aware that they will absorb water as they sit, so cover them with a few extra inches. Now, don’t open the crockpot! I just use the crockpot so I don’t have to wash another dish.

The next day, I remove any excess water that the lentils did not absorb. Then I throw in the remaining ingredients. It takes a few minutes to peel, deseed, and dice butternut squash, but everything else is quick to prepare.

Let all those golden flavors meld together for at least 8 hours. Just before serving, blend half of the mixture in an immersion blender to achieve a chunky soup texture.

This is best enjoyed with a slice of pita bread or crusty bread. Do you think your kids will eat this without knowing they are eating butternut squash? My husband does!