Creamy Squash Dal with Roast Squash & Cucumber Mint Dip

1. Pre heat your oven to 180c 
2. Add half the chopped squash on a baking tray and coat in olive oil, salt and pepper. 
3. Bake for 45-50 minutes until soft in the middle and caramelised on the outside.  Remove when cooked.
4. Reserve to top the dal.

1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
2. Add in the garlic, ginger and the remaining squash and stir for another 3-4 minutes, 
3. Now add the lentils, tomatoes and water. Stir well then turn down the heat and put the lid on the pan. 
4. Simmer for 30 minutes stirring occasionally. Add more water if needed. The squash should be soft.
5. Stir in the coconut yogurt. 
6. Season well.

To make the cucumber:

• Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl 
• Add all the other ingredients and mix well.
• Really nice with a drizzle of olive oil on top.

To serve; 

1. Top with roast squash and cucumber dip.
2. Sprinkle with coriander and mint.