Trim the squash and slice it in half. Scoop out the seeds and chop the squash into bite-sized pieces (no need to peel). Trim the roots and top 2cm off the spring onions and chop them into small pieces. Peel the garlic and ginger and finely chop or grate both. Fill and boil the kettle.

Put a large pan on a medium heat and tip in the peanuts. Toast for 2-3 mins till browned. Tip onto a board to cool, then roughly chop the peanuts.

Pour 1 tbsp olive oil into the empty peanut pan and warm to a medium heat. Add the squash and spring onions, along with a good pinch of salt and pepper. Fry for 5 mins, stirring occasionally. Add the garlic and ginger. Add 1 tbsp Sumatran curry paste and stir well. Cook for 1-2 mins, till fragrant.

Pour the coconut milk into the pan. Add 1 tbsp each fischy sauce and Demerara sugar, and 100ml boiling water. Add half the chopped peanuts. Bring to the boil, then simmer gently for 20 mins, till the squash is tender.

Meanwhile, tip the rice into a sieve, rinse under cold water for 1-2 mins then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Set on a high heat, cover and bring to the boil. Turn the heat right down and very gently simmer for 25 mins, till the rice has absorbed all the water.

Trim any woody ends off the spinach and rinse it well under a cold tap. Shake the spinach dry and roughly chop the leaves. When the squash is tender, stir the spinach into the curry. Simmer for 5 mins to wilt it. Squeeze the juice from half the lime into the curry. Taste and add more salt or pepper if needed.

Ladle the curry into bowls and top with the remaining peanuts. Serve with the rice and lime wedges on the side.