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

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm 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.

Once cooked, remove from your oven.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.

Add the korma curry paste and garlic to the onion and cook, stirring, for 1 min.

Stir in the coconut milk, water for the dal (see pantry for amount) and veg stock paste. Add the lentils, stir together and bring to a simmer.

Reduce the heat, cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure they don't stick to the bottom of the pan.

While the lentils cook, drain the prawns.

Once the lentils are cooked, bring to the boil and stir through the prawns.

Simmer until the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When the prawns are cooked, add a splash of water to the dal if you feel it needs it. Stir through two thirds of the roasted butternut.

Share the prawn dal between your bowls and top with the remaining roasted butternut to finish.

Enjoy!