Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Peel, then finely mince or grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro.

Heat a large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add ginger. Cook, stirring constantly, until fragrant, 30 sec. Sprinkle Indian Spice Mix over top and add curry paste. Cook, stirring, often, until fragrant, 30 sec.

Add squash, lentils, broth concentrates and coconut milk to the pot with aromatics. Fill half the coconut milk can with water (whole can for 4 ppl), then add to the pot. Season with salt and pepper, then stir to combine. Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until squash is tender, 12-14 min. (TIP: Add 1/4 cup water to loosen stew, if necessary.)

While stew cooks, havle buns. Spread 2 tbsp softened butter (dbl for 4 ppl) on cut sides. Arrange bottom buns on a parchment-lined baking sheet, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up. Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly. Keep the top sheet on and bake in the middle of the oven, flipping toasties halfway through, until cheese melts and toasties are golden-brown and crisp, 4-5 min per side.

Add spinach and half the cilantro to stew. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Divide stew between bowls. Sprinkle with remaining cilantro. Cut toasties in half and serve alongside.