HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn And Roasted Butternut Squash Dahl
Prawn and Roasted Butternut Squash Dahl

Prawn and Roasted Butternut Squash Dahl

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17 Green SmartPoints® per serving
12 Blue SmartPoints® per serving
12 Purple SmartPoints® per serving
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Tags:WW ApprovedUnder 600 caloriesSpicy

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Butternut Squash

1 unit(s)

Garlic Clove

1 sachet

Korma Style Paste


200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


100 grams

Red Split Lentils

1 unit(s)

Spring Onion

150 grams

King Prawns


Not included in your delivery

250 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2392 kJ
Energy (kcal)572 kcal
Fat24.0 g
of which saturates16.0 g
Carbohydrate62 g
of which sugars20.0 g
Protein30 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200C. Halve, peel and thinly slice the onion. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).


Pop the diced butternut onto a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast until golden and cooked through, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary. Once cooked, remove from your oven.


Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.


Add the korma curry paste and garlic to the pan with the onions and cook, stirring, for 1 min. Add the coconut milk, water (see ingredients for amounts) and vegetable stock paste. Add the lentils, stir and bring to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure the lentils don't stick to the bottom of the pan.


While the lentils cook, trim and thinly slice the spring onion. Once the lentils are cooked, add the prawns and stir them through. Cover with a lid and simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: Wash your hands after handling raw seafood. The prawns are cooked when pink on the outside and opaque in the middle.


Add a splash of water to the dal if you need to. Stir two thirds of the roasted butternut through the dal then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy!