Prawn and Roasted Butternut Squash Dal
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Prawn and Roasted Butternut Squash Dal

Prawn and Roasted Butternut Squash Dal

with Red Split Lentils

This Prawn and Roasted Butternut Squash Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart

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 war 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 Time45 minutes
Cooking time20 minutes


serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Butternut Squash

50 grams

Korma Curry Paste

(Contains Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

100 grams

Red Split Lentils

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

250 milliliter(s)

Water for the Dal


Nutritional information

Energy (kJ)2413 kJ
Energy (kcal)577 kcal
Fat22.1 g
of which saturates14.6 g
Carbohydrate66.9 g
of which sugars22.8 g
Protein27.4 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray
Aluminum Foil


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Roast the Butternut

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Once cooked, remove from your oven.

Fry the Onion

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.

Simmer and Spice

Add the korma curry paste and garlic to the onion and cook, stirring, for 1 min.

Stir in the coconut milk, water for the dal (see pantry for amount) and veg stock paste. Add the lentils, stir together and bring to a simmer.

Reduce the heat, cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure they don't stick to the bottom of the pan.

Cook the Prawns

While the lentils cook, drain the prawns.

Once the lentils are cooked, bring to the boil and stir through the prawns.

Simmer until the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Finish and Serve

When the prawns are cooked, add a splash of water to the dal if you feel it needs it. Stir through two thirds of the roasted butternut.

Share the prawn dal between your bowls and top with the remaining roasted butternut to finish.