Method

Heat the oil in a large pan, add the onion and fry until soft.

Cut the butternut squash into 2cm cubes, stir into the onion with the garlic, curry paste and turmeric.

Add the coconut milk, lime juice, chickpeas and season.

Bring to the boil. Simmer uncovered for 20 mins or until the squash is tender.

Stir in the spinach and simmer until wilted.

Adjust the seasoning then spoon the mixture into hot baked potatoes with a scattering of chopped coriander.