Place your lentils in a bowl and cover with water. Soak for at least two hours, ideally overnight.
Prepare daal and paste
Preheat the oven to 220 °C / 430 °F. Drain the lentils. Chop the onion. Place both in a baking dish (approx. 40 x 30 cm / 16 x 12 inch). Add turmeric, cumin, garlic, sliced ginger, coriander seeds, salt, pepper and lime juice to a mortar, then crush into a fine paste with the pestle. Add the fine paste and crushed tomatoes to the lentils in a baking dish. Stir to combine. Pour in 500 ml (2 1/4 cups) of water and coconut milk. Stir to combine.
Bake the butternut squash and Daal
Cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard. Place the squash halves, cut sides facing downwards into a baking dish on top of the lentils. First cover everything tightly with the baking paper, then cover again with two layers of aluminum foil. Place in the oven and bake for about 45 - 50 minutes at 220 °C / 430 °F.
Prepare the stuffing
Add the cooked chickpeas and lime juice to a large bowl. Add the chopped parsley, thinly sliced garlic, crushed tomatoes and stale bread, cut on small chunks. Season with olive oil, salt and pepper. Stir to combine.
Bake the Stuffed Butternut Squash
Remove the lentils and Butternut Squash from the oven. Remove the aluminum foil and baking paper. Carefully turn the butternut squash using two spoons so that the cut sides face upwards. Fill the squash with the stuffing. Place bake in the oven and bake for another 15 - 20 minutes at 220 °C / 430 °F.
Add coconut oil and thinly sliced garlic to a pan and place over medium - low heat. Cook the garlic for about a minute or until golden. In a bowl, stir to combine yogurt with turmeric. Serve the stuffed butternut squash with lentil daal. Drizzle with coconut oil and garlic mixture. Sprinkle with sesame seeds, chopped peanuts and chopped parsley or coriander. Then add a generous dollop of yogurt and turmeric mixture on top. Optionally you can also serve with flatbread or naan. Enjoy.