1. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Saute until onion has softened -- 5 minutes. Add garlic and ginger. Saute 2 more minutes.
2. Heat oven to 375 degrees F.
3. Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 15 minutes longer. Move to stovetop and cook on medium until lentils are cooked. Add water as needed.