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Heat the oven to 220C (200C fan)/425F/gas 7.
Tip the cubed squash, oil, a teaspoon of sea salt, and the ground coriander and cumin into a roasting tin big enough to hold all the veg in one layer, and mix well to coat.
Roast for 25-30 minutes, until cooked through and starting to catch at the edges.
Meanwhile, put the lentils in a large pan with 500ml just-boiled water, the garlic and the turmeric, and bring to a boil.
Partially cover, lower the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.
Mix the cashews, oil, chilli and a big pinch of salt in a small baking tray.
When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.
Whisk the dal and season with lime juice and sea salt to taste. You will need quite a lot of both: think of the dal as a completely blank canvas. I used the juice of two limes and I’m embarrassed to say how much salt!
Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.
My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a high-speed blender. Divide the dal between two bowls, top with the roast squash and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.