Spicy butternut squash and coconut curry

2 tbsp sunflower oil

1 large onion, finely chopped, 185g

3 lemongrass stalks, outer leaves removed and finely sliced

2 garlic cloves, crushed

5 spring onions, chopped

grated zest and freshly squeezed juice of 2 limes

2 kaffir lime leaves, shredded

2 tsp coriander seeds, roasted and ground

2 tsp cumin seeds, roasted and ground

4cm piece of fresh ginger, peeled and grated

1-3 small red chillies, deseeded and thinly sliced

1 tbsp fish sauce (nam pla)

1 tbsp fresh basil, torn

1 tbsp chopped fresh coriander

1 tbsp crunchy peanut butter

1 x 400g can of coconut milk

½ tsp salt

2 kg squash or pumpkin, deseeded, peeled and cut into 4cm chunks (1.5kg flesh after peeling and deseeding)

To serve:

2 tbsp toasted cashew nuts

fresh coriander leaves

jasmine rice

For the mango sambal:

1 mango, diced finely (1 x 1 cm)

2-3 tbsp red onion, finely chopped

2 tbsp freshly squeezed lime juice

2 tbsp nam pla

1 tsp sugar

1-2 rosemary, freshly chopped

salt

freshly ground pepper