Delicious! Butternut 
squash curry. What I love about this dish is that it is super-simple, and very economical. It did require a little time, about an hour, but I was working from home. It could easily be prepared on a weekend and reheated…
It was a real use-it-up meal, taking advantage of odds and ends from other recipes.
First, I roasted the vegetables. In my case there was half a large butternut squash in the fridge – probably about a pound and a half, or 700g. I peeled it, seeded it, and cubed it into bite-sized cubes. I also cut up two carrots and two parsnips into similar-sized pieces. All of these went on a parchmented cookie-sheet in a 350C oven for about an hour.
At the 30-minute point, I started the rice and lentil mix. I had a mixed-rice blend from the bulk store, as well as some Puy lentils. I have to admit I didn’t measure – but probably about 1 cup or 250 ml in total. I wanted to use both up. I use a cooking method I learned years ago on television, from the great Indian and vegetarian expert, Madhur Jaffrey. Rinse rice, check for small stones, and then put in a pan with water that comes up as deep as the first knuckle of your thumb (about an inch). I put the lentils in just as if they were part of the rice. Bring to a boil, and when the water has reduced so it is just a small amount above the rice, cover, turn to low, and simmer another 15-20 minutes.
Meanwhile, start your curry. I have leftovers of both the rice-lentil mix and the roasted veg to cook something else today.
In a little olive oil, gently saute an onion and 3 or 4 sliced mushrooms. Add some of your roasted vegetables (1-2c or 250-500ml). Stir in 1/2c or 125ml of cooked white beans, and the same amount of vegetable broth. Season with 1T/15ml curry powder. You can make your own, but I didn’t on this occasion. Let this simmer until the rice is done, then top a serving of the rice mixture (3/4c or 190ml) and a ladle full of the curry. Top with a few green onions, some chopped cilantro, or even some chopped celery leaves.