Acorn Squash Curry with Lentils & Roasted Chickpeas

Name: Acorn Squash Curry with Lentils & Roasted Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 1 acorn squash (washed); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon turmeric; salt & pepper; 1 15-ounce can chickpeas (drained & rinsed); 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 3 cloves garlic (diced); 1 inch fresh ginger (peeled and diced); 2 shallots (thinly sliced); 2-4 tablespoons red curry paste; 3/4 cup red lentils (dry); 3-4 cups low sodium vegetable broth; 1 tablespoon low sodium soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon rice vinegar; 2 tablespoons unsalted peanut butter; 1 15-ounce can coconut milk; 1 lime (juiced); 3 large handfuls spinach (roughly chopped); 1 bunch cilantro (chopped, separated); cooked rice (for serving)