Preheat oven to 400 degrees
Slice acorn squash into 1 inch flowers, by cutting it horizontally
Lightly oil the flesh of the squash with a small amount of olive oil *
Sprinkle the squash flowers with a little salt and pepper
Lay the acorn squash flowers flat on parchment lined baking trays
Bake them in the oven for 40 minutes, flipping them over half way to create an even roast
While the squash is roasting - let’s work on the curry
Heat a dutch oven/large deep pot on low flame and add olive oil
Add onions and peppers, sauté for 2 minutes
Add carrots, saute for 1 minute
Add garlic and ginger and saute for 30-45 seconds (careful not to burn)
Then add curry powder, paprika, salt and pepper - saute for 30 seconds
Add tomato paste, mustard & lentils - saute for 30 seconds
Add water, coconut milk and 1 lime, juiced - stir to combine
Increase heat to a simmer, cover with lid, reduce heat and allow to cook until lentils and carrots are soft + cooked
At this point; I like to blend all ingredients with an immersion blender, until it is creamy smooth *
Adjust salt if necessary
Ladle in the curry to a bowl, top with roasted squash flowers and garnish with drizzle of yoghurt + cilantro + a lime wedge + toasted cashews