Prepare your cubed butternut squash and place on a baking tray. Put in the oven on 200 fan for approximately 40 minutes or until tender.
Whilst the butternut squash is cooking, add your lentils to 4 cups of water and bring to a rapid simmer. Once rapidly simmering, reduce heat and maintain low simmer to cook for 20-30 mins. Lentils are cooked when they are tender and no longer crunchy.
In a large non-stick pan, heat a small amount of rapeseed oil on a medium heat and once hot, add your black mustard seeds as well as the ginger, garlic and spices (turmeric, coriander, cumin). Cook for a couple of minutes.
To your hot vegetable stock, add the coconut cream.
Add your cooked lentils and the coconut stock to the spices in the pan and cook for a further 2 minutes.
Once squash is cooked, remove from the oven and roughly mash, add to the pan with spinach and mix together, cook for 2-3 mins until the spinach has wilted.