Heres' two versions of the same thing. The first is the "pro" version for keen cooks - courtesy of The Telegraph magazine - then scroll down for a quick as tasty "just chuck it in" version.

Pro's version

Butternut Squash with Ginger and spices
Serves 2 as main dish or 4 as side with Chicken or Lamb

Ingredients:

1 tsp Olive Oil
2 Red Onions, quartered
2 Cloves Garlic, crushed
1 tbsp grated Ginger
1 Red Chill, sliced
1/2 tsp Ground Cumin
1/2 tsp ground Turmeric
1/2 Butternut Squash ,peeled and cubed
425 ml Veg Stock
110g Split Red Lentils
2 large tomatoes
200g Broccoli Florets ( think Cauli would be nicer )
100 ml Low Fat Yoghurt or Fromage Frais

Step by step:

- Heat oil in large pan and fry onions for 5 mins
- Stir in garlic, ginger, chilli and spices and cook for further 2 mins
- Add squash, stock and lentils
- Cover and simmer for 20 mins
- Add tomatoes and broccoli and cook for further 5 mins
- Stir in yoghurt or fromage frais, heat through and serve

Bloke's version

Ingredients:

2 tsp Oil
2 Chopped Onions
1 tsp Garlic Puree
1 tbsp Curry powder
1/2 Squash or 2 Spuds or 1 large Sweet potato, peeled.
425ml stock or water
Tin of beans - yup Heinz will do
200g Mixed Veg - or Sweetcorn - frozen is fine

Step by step:

- Fry onions in oil for 5 min
- Add Curry Powder and cook further 2 mins
- Throw everything but beans and yoghurt or fromage frais in the pan
- Bring to boil, cover and simmer for 25 mins
- Add beans and dairy stuff then heat through

What you'll need:

Our bloke version is one pan, one knife and one spoon. You could even cook it in a wok and eat it out of that!