Spicy roast veg lentils

Ingredients

• 1 small-medium butternut squash (about 950g/2lb 2oz)
• 1 red onion, halved and thickly sliced
• 3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or 1/2in-wide strips
• 2 garlic cloves, finely chopped
• 3 tbsp olive oil
• 3 tbsp curry paste
• 2 x 400g cans puy lentils, drained and rinsed
• 150ml hot vegetable stock
• large handful coriander, chopped

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