Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks and pop onto a large baking tray. 

Drizzle with oil, season with salt and pepper, toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic, Thai green style paste and Thai style spice mix (add less if you prefer things milder). Stir-fry until fragrant, 1 min.

Once fragrant, stir in the veg stock paste and coconut milk, then bring to a boil. Turn the heat down and simmer, stirring occasionally, until thickened, 4-5 mins.

Meanwhile, trim and thinly slice the spring onion.

Once thickened, stir the peas into the curry and cook until piping hot, 1-2 mins. Remove from the heat. 

Season with salt, pepper and a squeeze of lime juice from a lime wedge. 

Once the butternut squash is ready, pop the curry back on medium heat. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir the roasted butternut into the curry, adding a splash of water if the sauce is a little too thick.

Taste and season with salt, pepper and more lime juice if needed.

Once everything's ready, fluff up the rice using a fork. Stir through the lime zest, then share the zesty rice between your bowls. 

Spoon the Thai green style curry over the zesty rice and top with the spring onion. 

Serve with any remaining lime wedges for squeezing over.