This tasty Roasted Butternut Squash Dhal recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 4
- 1 Butternut squash, peeled and diced (Approximately 480g)
- 2 tbsp Coconut oil
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Garam masala
- ½ tsp Cayenne
- Pinch Fenugreek seeds
- 1 Red onion, finely chopped
- 2 Cloves garlic, minced
- 3 Tomatoes, chopped
- 200g Red lentils, rinsed
- 500ml Vegetable stock
- 75g Spinach
Method
- Preheat oven to 200ºC.
- Toss the butternut squash with 1 tbsp coconut oil and the cumin. Spread out onto a baking tray and roast for 25-30 minutes, turning halfway through.
- Meanwhile, toast the remaining spices in a dry casserole dish for 30 seconds until fragrant.
- Add 1 tbsp coconut oil to the pan. Once hot, add the onion and garlic and fry gently for 5 minutes until softened. Add the tomatoes and cook for 3 minutes more.
- Tip the lentils into the pan and pour over the stock. Mix well and cook for 15 minutes or until the lentils are soft.
- Add the spinach and cook until wilted then stir through the roasted squash and serve.
Butternut squash is a nutritious and beneficial food for women in perimenopause. It’s high in fibre, which aids in digestion and can contribute to weight management, both important considerations during perimenopause. Butternut squash is also rich in vitamins A and C, powerful antioxidants that support skin health and immune function, which can be impacted by hormonal fluctuations in this phase. Additionally, its potassium content helps in maintaining a healthy blood pressure level, important as cardiovascular risks can increase during perimenopause.
