PS - if you like butternut squash and lentils then I'll share my dhal recipe with you. This is recipe which I've tweaked and combined from several other curries.
Get a medium squash, peel and discard the seeds (unless you use them for other stuff). Cut into small cubes and dust with salt and pepper and chilli flakes. Sling them on a baking sheet into the oven at 200 degrees until they are soft and golden brown. I'm trying to keep calories down but if you want, you can toss them in olive oil as well.
Whilst the squash is in the oven, dice a medium brown onion and sweat it down in a good sized pot with a pinch of salt to help it soften. I use olive oil spray but you can use olive or veg oil as preferred. Once the onion is translucent, add a good heaped teaspoon of garlic and ginger. I am supremely lazy and buy mine as ready paste but if you are using fresh it's one big clove of garlic and about 5cm of grated ginger. Cook for a few minutes, stirring regularly.
Whilst the onions, garlic and ginger are cooking, get your spices ready. It's really worth buying the seeds and grinding them in a pestle and mortar as it makes a huge different to the flavour. I tend to judge mine by eye (because I make this so often) but it works out to a teaspoon each of mustard seeds, coriander seeds and cumin seeds. Grind them lightly by hand (enough to break the seeds up but not so much that they turn into a fine powder - I find about 30 secs with a pestle and mortar is enough). Sling them into the onions and stir for one minute until they smell fragrant.
Get your peanut butter (my favourite bit!). Depending on how calorific I'm being, I'll add between 50-100g. Stir it into the onions - everything will look like a sticky mess but don't panic. Add a tin of chopped tomatoes and stir through, followed by a tin of coconut milk (full or reduced fat depending on which you prefer). Add two teaspoons of tumeric and stir in.
Whilst the pot is coming up to a simmer, rinse 200g of dried red lentils until the water runs clear, and then add to the pan and mix them through until they are combined. Add some vegetable stock (I tend to fill the empty tomato can with cold water, tip it in and add a stock cube (which will dissolve as the curry cooks).
Leave this to simmer very gently until the lentils are cooked through, checking your butternut squash in the oven and adding it to the pot when it's ready. It will reduce and half dissolve and help thicken the curry. If you prefer your squash to remain in chunks with a bit of bite left, then don't add them in until the very end.
I tend to leave the dhal to simmer for about 30 minutes (you need to stir it regularly though to stop it catching on the bottom). If it starts to look too thick, then put a wee bit more water in.
Once the lentils are done, turn off the heat and stir in 200g of baby spinach until the leaves are wilted and fully combined. Taste and season (don't be afraid to keep adding salt!).
Serve and try not to scoff the whole lot. I have mine with sticky rice. If you divide it into four portions (which are generous) and don't use additional olive oil, then it comes in at under 500kcal per portion. Quite carby and not a huge amount of protein in it but it tastes yum. It keeps really well in the fridge - assuming you have leftovers 