Clean the butternut squash by cutting it in half, removing the skin around it and the seeds. Then cut the flesh into equal pieces. Sauté the butternut squash in some oil in a casserole dish.
Chop the garlic and a piece of the red chili pepper and add them together with the garam masala, turmeric and dried lentils. Stir regularly.
Turn the heat down low and stir in the diced tomatoes, vegetable stock and raisins. Leave the butternut squash stew to simmer for about 20 minutes on a low heat. Taste and season with a pinch of coarse sea salt.
Serve with warm baked baguette. Garnish with a generous spoonful of thick natural yoghurt for a fresh and sour effect (stir this into the stew on your plate). Finally, garnish with some lime, coriander, red chili pepper and some garam masala.