Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice and butternut cook, cut the lime into wedges.

Pop a large saucepan on medium-high heat (no oil).

Add the coconut milk, soy sauce, peanut butter, Malaysian style paste and water for the sauce (see pantry for amount). Simmer and stir until combined and lightly thickened, 3-4 mins.

Once roasted, stir the butternut, peas and honey (see pantry for amount) into the coconut curry. Season with salt and pepper.

Share the rice between your serving bowls. Spoon over the butternut coconut curry.

Elevate Me: Sprinkle over the crispy onions and squeeze the lime over the adult portions (and kids who want it too!).

Serve with any remaining lime wedges for squeezing over.