Preheat your oven to 200C. Halve, peel and thinly slice the onion. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).

Pop the diced butternut onto a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast until golden and cooked through, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary. Once cooked, remove from your oven.

Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.

Add the korma curry paste and garlic to the pan with the onions and cook, stirring, for 1 min. Add the coconut milk, water (see ingredients for amounts) and vegetable stock paste. Add the lentils, stir and bring to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure the lentils don't stick to the bottom of the pan.

While the lentils cook, trim and thinly slice the spring onion. Once the lentils are cooked, add the prawns and stir them through. Cover with a lid and simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: Wash your hands after handling raw seafood. The prawns are cooked when pink on the outside and opaque in the middle.

Add a splash of water to the dal if you need to. Stir two thirds of the roasted butternut through the dal then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy!