The first thing you want to do is cook your butternut squash. I personally like to do this the day before so dinner is ready quick the next night! Preheat your oven to 400 degrees. Carefully cut the butternut squash in half longways and discard the seeds

Drizzle the cut side of the butternut squash with salt and pepper. Put the butternut squash cut side down on a parchment lined sheet tray. Bake 15 minutes cut side down, then flip over cut side up and bake another 45 minutes or until cooked through. Let it cook slightly

In a small pot add the water and lentils. Bring to a boil then reduce to medium and let it cook about 15 minutes or until the lentils are cooked through. Make sure you stir occasionally they like to stick!

While the lentils are cooking heat up a large saute pan over medium high heat. Give a drizzle of grapeseed oil and add in the chopped shallot with a pinch of salt and pepper

Once the shallot is cooked add in the sliced brussels sprouts and grated ginger. Cook about 5 minutes

While the brussels sprouts are cooking add the butternut squash (make sure to only add in the flesh not the skin), coconut milk, lime juice, and spices. Blend on high until completely pureed

Add the butternut squash mixture to the brussels sprouts and mix together. Check the seasoning and add salt and pepper if needed

Once the lentils are done cooking add it to the curry and stir to combine

Serve over rice with chopped fresh cilantro and a lime wedge. Yum!