Moroccan butternut squash stew

Cut the ends of the squash first, then peel the skin off with a knife or peeler. Slice it down the middle lengthways, and remove seeds with a spoon.

Cut one half of the squash in half again, then into 1-2cm cubes. Save the other half for a recipe like pesto chicken and butternut squash salad.

Heat the oil in a large saucepan, over medium heat. Fry the onions and celery, until softened. Reduce the heat and add the garlic, turmeric, cumin, cinnamon, and ginger. Fry for a few more minutes.

Add the lentils, chickpeas, passata, parsley, half the coriander, and a pinch of salt and pepper. Cook and simmer over low heat for 15mins.

Prepare the squash or pumpkin, and cut it into small, 1cm cubes.

Add the squash or pumpkin to the pan, along with the stock and bay leaves. Stir to combine and simmer gently for a further 30mins without the lid.

Serve and garnish with leftover coriander.