Preheat the oven to Gas Mark 4, then chop the butternut squash into small cubes, toss it in the oil of your choice and salt. Place the butternut squash cubes in the oven and let them cook for around 20-25 minutes until soft. Once cooked, melt the coconut oil in a pan, add the cumin seeds and let them become lightly brown before adding the chopped red onions. Stir together until the onions a lightly brown on a low heat, then quickly stir in the green chillies and the dried red chilli if using. Now add the chickpeas, butternut squash and coriander, cumin, turmeric powders as well as the tamarind and date chutney and salt. Stir together for a few minutes on a low heat and then add the water and coconut milk. Let this cook for a further few minutes and taste for salt and sourness – there should be a lovely sourness balanced with sweet from the tamarind and date chutney. Add more if required. Squeeze some lime before serving. Serve either with quinoa or brown rice.