Cube the butternut squash, slice the onion and finely chop the garlic. Add to a large pan or wok and sauté on medium heat with olive oil, salt and pepper until caramelized.

Pour the wine in and allow the alcohol to evaporate for 2-3 minutes. 

Add the spices and 1/2 cup of water. Simmer until the squash is tender (15-20 minutes, depending on cubes size).

Add the lentils and the gravy granules or cornstarch & veg stock powder, stir well and heat until the liquid starts to thicken. Turn off the heat and set aside.

In the meantime brush well the potato skin with water. Pierce the skin with a fork and microwave for 5-7 minutes at 800W.

Cut the potato into 3-4mm slices (caution, it might be super hot!)

Fill the bottom of a tray or monoportion pots with the lentil and squash mixture, cover with potato slices and top with some bread crumbs and a drizzle of olive oil.

Bake in a 180°C (350°F) preheated oven for 15 minutes, or until the potatoes are golden brown.

Serve with additional gravy, if you like, and a glass of good red wine.