1To make the paste
Remove the outer layer of the lemongrass sticks and pop them into a blender with the peeled garlic cloves, a handful of coriander (remember to remove the leaves from the stocks) and the chilli (remove the seeds) Depending on the type of blender you have it may not blitz it up finely enough, if this happens you can use a pestle and mortor to grind it further.
2Chop up your butternut squash, removing the skin, into large bite sized pieces. Put the butternut squash into a large bowl and add in your garlic granules, oil and turmeric. Move onto a baking tray and pop into the oven for 30 minutes at 180 fan.
You will have a little liquid left in your bowl, chop up your tofu into large chunks and coat in the remaining liquid. Pop onto a baking tray and into the oven for 25 minutes.
4While your butternut squash and tofu has been in the oven for 15/20 minutes heat a little coconut oil in a large wok or pan. Add in your lemongrass paste and cook on a low-medium heat for a couple of minutes. Add in your tin of coconut milk and gently stir.
Add in your cooked butternut squash and leave for a couple of minutes then add in your tofu. Add in your spinach. Leave on a low heat for at least 5 minutes until your spinach wilts and your butternut starts to melt and go creamy. Top with more coriander, chopped chilli and almond flakes.
5If making for really little ones you could use half a chilli when making your paste and serve with some coconut yoghurt on top. I served it with garlic brown rice and minted yoghurt.