Carrot dal and roasted squash recipe

As autumn approaches, Euan Cameron, the owner of Pittormie Fruit Farm in Fife, cultivates a variety of squashes that are particularly vibrant during this season. The recipe shared by Emily Cuddeford and Rachel Morgan from the Kitchen Table café in Leith highlights the use of these squashes, which are roasted and presented beautifully atop a lightly spiced dal. This dish is designed to provide comfort as the days grow shorter and cooler, making it an ideal choice for the changing season. The preparation involves a combination of ingredients that create a rich and flavorful experience. The base of the dal includes onions, garlic, and a blend of spices such as cumin, turmeric, coriander, and chili flakes, which contribute to its warmth and depth. Additionally, green lentils and coconut milk are incorporated, adding both protein and creaminess to the dish. To enhance the flavor profile, fresh ginger and carrots are included, along with lemon zest for a hint of brightness. This combination not only elevates the taste but also ensures a nutritious meal that can serve four people. The recipe is straightforward, making it accessible for home cooks looking to create a comforting dish. Ultimately, this recipe serves as a reminder of the seasonal bounty available in local farms and encourages the use of fresh, wholesome ingredients. It embodies the essence of comfort food, perfect for gatherings or cozy nights in as the weather turns cooler.