If you don’t have any cooked squash on hand, you can add 1 1/2 c (peeled) diced raw squash to the lentils and cook them together. You don’t have to mash the squash then, unless you want to.
1 c green lentils
3 c water or broth
1 1/2 c cooked and mashed winter squash
1 T olive oil
1 T curry powder
1 t grated fresh ginger
1 t chili powder
salt and black pepper, to taste
1/4 c unsweetened shredded coconut, for garnish (optional)
plain yogurt, for serving
1. Combine the lentils and water or broth in a saucepan. Bring to a boil, reduce the heat to a simmer and cook until lentils are tender and all or most of the liquid has been absorbed, about 30 to 40 minutes.
2. Preheat oven to 375ºF. Grease a large enough baking dish. In a large bowl, mix together the cooked lentils, squash, olive oil, curry powder, ginger, chili powder, salt, and pepper. Spoon mixture into the prepared baking dish. Bake until piping hot, about 20 minutes. Serve, garnished with the shredded coconut, if you wish. A spoonful or two of yogurt (or make a raita!) is a nice, cooling addition.
3. To make this ahead of time, instead of popping the dish in the oven, refrigerate it. Add 5 to 10 minutes to the baking time.