Preheat the oven to 180°C/350°F/Gas Mark 4. Halve the squash, scoop the seeds out of the centre and brush the flesh with a little sunflower oil. Roast in the oven for 20-25 minutes until soft and beginning to brown around the edges.

Meanwhile, gently fry the onion and curry powder in the sunflower oil over a low to medium heat for 5 minutes until softened.

Add the lentils, then the tomatoes/passata and 200ml water. Add the stock cube and chilli and bring to the boil.

Reduce to a low simmer and cook for 20-25 minutes until the lentils are soft. Keep an eye on it during this time - you may need to add more water during cooking to stop it catching on the bottom of the pan. Taste, and season generously with salt if needed.

Scoop most of the flesh from the cooled butternut squash (leaving about a centimetre around the skin to keep its shape), and mash into the lentil mixture.

Fill each squash half with dhal, then return them to the oven for 10 minutes to ensure it is piping hot throughout. Serve sprinkled with the chopped coriander and rice. (I served it with Tilda's delicious new British Curry Rice - well worth a try!).