Burmese lime leaf and lemongrass coconut dhal with roast squash

1. Add 100ml oil and the cumin seeds to the squash, season with salt and pepper, and roast for 15-120 mins until tender
2. Brown the sliced onions in 100ml of oil in a saucepan
3. Add the paste, stir fry, and add the lentils
4. Add the water, coconut milk and tomatoes, and simmer until tender
5. Finish with chopped coriander, season to taste, and serve with a wedge of squash on top

Optional extra - make a pesto with garlic, ginger, toasted pumpkin seed, lime and left over carrot tops (or any other leaf)