Half the squash, discarding the seeds and cut into evenly sized pieces. Remove the skin.

Over a medium heat, place the chunks of squash in a saucepan with a couple of tablespoons of olive oil, adding the garlic and ginger. Cover with a lid and, turn the heat down to a low setting and allow to gently cook until it is soft – this may take about 45 minutes, stirring from time to time. There should be enough liquid in the squash but if the pan does run dry, add literally a couple of tablespoons of water.

Test with the tip of a sharp knife and once soft remove from the heat, drain away any surplus liquid, adding the chopped coriander leaves. Mash with a potato masher and serve piping hot.