Heat the oven to 200°C. Slice the squash in half lengthways, trip the top and bottom, then cut into wedges lengthways. Use a spoon to scoop out the seeds. Tip the wedges onto a roasting tray.

Drain the chickpeas and then tip onto the same tray as the squash. Drizzle with a little olive oil and season with salt and pepper. Scatter with the garam masala and toss well. Slide into the oven and cook for 30-40 mins, until the squash is soft and the chickpeas are crisp.

Meanwhile, peel and slice the garlic. Add 60ml of olive oil to a small frying pan over a medium heat. Add the curry powder and sliced garlic and cook for 2-3 mins until the garlic is softened. Make the lime yoghurt by adding the yoghurt to a bowl with juice of half of the lime. Season well, add a splash of water to loosen to drizzle-able consistency.

Pile the squash and chickpeas on a platter. Top with spoonfuls of the lime yoghurt. Drizzle with the garlic curry oil and finish with a scattering of coriander and chilli flakes. Serve with the remaining lime half on the side. Serve with naan bread on the side to swoop through the oil-y yoghurt at the end!