Start by cooking the squash. Heat the oven to 220°C/425°F. Toss the squash on a baking sheet with the olive oil, maple syrup, paprika and chilli flakes. Season with salt and pepper and roast for 35-45 minutes until browned. Turn once during cooking.
While the squash cooks make the lentils. Heat the vegetable oil over a medium high heat in a soup pot and add the onion, fry for a couple of minutes until translucent then add the garlic. Cook for another minute then add all of the spices and the bay leaf. Cook for a few minutes until fragrant. Add the lentils, stir to coat then pour in the water. Bring to the boil then simmer for 30-45 minutes until the lentils are falling apart.
Just before the lentils have finished cooking toss the paneer in the chilli powder. Heat the oil in a frying pan over a medium high heat. Fry the paneer until browned on all sides.
Serve the lentils topped with the squash and paneer. Mix the yoghurt and mango chutney together and drizzle over the lentils. Sprinkle with coriander and serve.
Nutrition information is an estimate and will vary depending on the exact ingredients used.