In a preheated oven, bake the Butternut Squash for approx. 45mins at 180C.
Put the Butternut Squash in a blender, adding a little water and blend to make a smooth puree.
In a preheated oven, add the salad potatoes with a little oil and roast for 20-30 minutes at 180C until golden and crisp.
Add the sunflower oil into a non-stick pan and saute the onions, garlic, carrots and curry powder until soft.
Add the lentils and water into the pan and simmer for 15 minutes.
Stir in the spinach, strained butter beans and peppers, and simmer.
Steam additional vegetables, and serve.