Our seasonal 3 squash curry is made with 3 types of roasted squash as well as apple. For our apple we used Bramley, as eventhough it has a great sour flavour when it's raw, when cooked – it becomes soft and almost buttery in texture without disintegrating. Which makes it ideal for roasting too.
We used 3 different types of squash, butternut, queen and baby. One would be fine having a variation helped create different textures and really emphasise the squash flavour.
We also used red lentils to add a little substance to the curry, red lentils are great because they take no time at all to cook meaning the whole thing can be done in 15-20 mins