• Use the oven or air fryer method to roast your butternut squash.

Oven method:

• Heat your oven to 200°C or 400°F. Put the chopped butternut squash into a baking dish and add olive oil and salt and combine with your hands. (note 2)
• Place in the middle of the oven for 30 minutes, turning halfway.

Air fryer method:

• Heat the air fryer to 200C or 400F and set the timer for 20 minutes.
• Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands.
• Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.

Curry recipe:

• Meanwhile, place a large pan on a medium heat and fry the onion, ginger and chilli for a few minutes.
• Then place another small frying pan on a medium heat and toast the peanuts for a few minutes until they begin to brown.
• When the onion is translucent add the garlic and cook for one minute until fragrant before adding the curry powder, garam masala, cumin and turmeric.
• Pour in the stock, increase the heat until it begins to simmer and stir in the tomato puree.
• Add the chickpeas and spinach and let them cook for a few minutes until the spinach is wilted.
• Stir in the sour cream, add the roast butternut squash (it should be cooked at this point). Allow the curry to simmer for a few more minutes until the chickpeas are tender.
• Serve immediately with rice or naan bread topped with fresh chopped coriander/cilantro and toasted peanuts.