Preheat oven to 400 degrees F.

In large bowl, toss butternut squash with olive oil, salt and pepper. Roast for 25-30 mins until tender.

In large pot, heat oil and sauté cumin seeds, onion, garlic and ginger until fragrant.

Add diced tomatoes, curry powder, turmeric, chili powder and cinnamon. Cook for 2 mins.

Stir in lentils, coconut milk and vegetable broth. Simmer for 20-25 mins until lentils are tender.

Fold in roasted butternut squash. Adjust seasoning with salt and pepper.

Garnish with cilantro and serve with rice or naan.