Serves 4
Cooking time: 45 minutes to an hour

A recipe from Edinburgh-based bakery Twelve Triangles – founded by bakers Emily Cuddeford and Rachel Morgan – this dish uses carrots, a brilliant root vegetable that’s rich in vitamin A, soluble fibre and potassium. This recipe is perfect for cooler autumn nights.

For the squash

Ingredients

1 large or 2 small squash
2 tbsp olive oil
Salt and pepper

Method

Preheat the oven to 190ºC.
Cut the squash in half and scoop out the seeds then cut them into wedges leaving the skin on.
Toss the squash wedges in the olive oil, salt and pepper.
Roast in the oven until the flesh is soft and the skin is starting to colour and go crispy.

For the dhal

Ingredients

3 onions
2 tbsp olive oil
4 garlic cloves
2 tsp ground cumin
½ tsp chilli flakes
½ tsp ground turmeric
1 tsp ground coriander
1 tin green lentils (390g)
400g coconut milk
1 thumb-sized piece of ginger
3 carrots
½ lemon zest
1 tsp sea salt

Method

Finely chop the onions and garlic.
Slowly cook these down in a pan with the olive oil until they are translucent and soft.
Add in all of the spices and cook for one minute.
Pour in the lentils and coconut milk along with a splash of water and salt. Cook gently for 15 minutes.
While this is cooking, grate the ginger, dice the carrots, zest the lemon and set aside.
After the lentils have been cooking for 15 minutes, add in the ginger, carrot and lemon zest and simmer for a further 15 minutes.
Finally, check the seasoning and you are ready to serve.

To serve

Spoon the dhal into bowls and top with wedges of the roast squash.

3 gut-loving root vegetable recipes that are perfect for autumn