Peel and dice butternut squash. Steam until just soft

Add cumin and coriander to a dry pan and roast lightly on medium heat. Add a 2-4 tbsp of water and all the other spices. Mix until combined. Add peas and stir. Add cooked squash and stir. Allow for the squash to mash slightly, still keeping whole pieces.

Mix ground flax and water and set aside.

Combine almond flour, baking powder, starch and salt together in a bowl. Add flax mixture and mix with spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough. Divide into 4 equal balls. Roll into a circle between two pieces of parchment paper. You may use a round bowl to trim edges. Cut the circle in half. Carefully pick up a semi circle and form into a cone shape. Pressing to seal the seam. Add filling, taking care to not over stuff. Seal the top edge. Repeat for the rest of your samosas. Bake in a preheated oven at 400 for 20 minutes, or until light golden brown.

Soak a 3 inch piece of tamarind ( amount will vary depending on the brand) in 1 cup of boiling hot water. Allow to sit and soften for 10-15 minutes. Transfer tamarind and water to a mesh strainer and using a spoon push the pulp through into a bowl. Transfer ½ cup of pulp to a saucepan. Add date paste and seasoning. You may add some water if your chutney is too thick. Bring to a simmer for 2-3 minutes. Remove from heat.