Preheat oven to 200°C (400°F). Slice each butternut squash in half lengthwise and scoop out seeds. Brush cut sides lightly with 1 tbs oil and season with a pinch of salt. Place cut-side down on a baking sheet lined with parchment and roast 30–35 minutes until flesh is tender when pierced but holds shape. Remove and set aside to cool slightly.

Make filling

While squash roasts, heat 2 tbs oil in a skillet over medium heat. Add mustard seeds; when they pop, add cumin seeds and asafoetida. Sauté 10–15 seconds until fragrant. Add chopped onion and sauté 5–7 minutes until translucent and starting to brown. Add minced garlic, ginger and green chili; sauté 1 minute. Add diced potato and carrot; stir and cook 5–7 minutes until they begin to soften. Stir in peas and cook 2 minutes.

Add spices (Kolhapuri masala, turmeric, red chili powder, coriander powder) and sauté 1–2 minutes to toast spices. Add cooked toor dal (or boiled chana) and 2–3 tbs water to loosen; simmer 3–4 minutes so flavors combine. Stir in tamarind, jaggery and salt to taste. Cook until mixture is moist but not wet, about 2 minutes. Fold in chopped cilantro and lemon juice. Taste and adjust seasoning — the flavor profile should be spicy, tangy and slightly sweet like Kolhapuri masalas.

Spoon the hot vegetable-spice filling into the roasted butternut hollows, pressing lightly to fill. Return stuffed halves to the oven and bake 8–10 minutes at 200°C so filling melds and top gets a little browned. Remove and rest 5 minutes before serving.

Beetroot Rice

Rinse and cook rice

Rinse basmati rice under cold water until water runs clear. Drain and set aside.

In a heavy saucepan or pot, heat ghee or oil over medium heat. Add mustard seeds; when they pop add urad dal and cumin seeds. Fry 30–45 seconds until dal begins to color. Add curry leaves, slit green chili and grated beetroot; sauté 2–3 minutes until beetroot softens slightly. Add turmeric and salt; stir to combine.

Add the rinsed rice to the pot and gently toss with the beetroot mixture so grains are coated. Pour in 1 3/4 cups water, bring to a gentle boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until rice is cooked and water absorbed. Remove from heat and let sit covered 5 minutes.

Fluff rice with a fork, stir in lemon juice and chopped cilantro. Adjust salt or lemon to taste.

Garnish / Assemble

Place one stuffed butternut half per serving on plates. Serve with a scoop (about 3/4 cup) of beetroot rice alongside. Sprinkle toasted sesame seeds or roasted peanuts over the filling and rice if using, and finish with cilantro sprigs.

Optional: drizzle a little extra lemon juice and serve with plain yogurt or a cooling raita if desired.