Preheat oven to 200°c (180°c for fan assisted).
Peel butternut squash, cut in half, scoop out seeds then cut into 1 inch dice. Place on a greased baking tray and drizzle with olive oil.
Roast in the oven for approx 20mins until the squash is soft and slightly crispy on the edges, set aside.
Meanwhile, bring a pan of water to the boil and cook the rice according to the packet instructions (around 30mins for brown rice).
Heat the oil in a large saucepan, then gently fry the onion, garlic and spices for 3-5 mins until the onion is soft and the spices fragrant.
Add the chopped tomatoes, beans and stock. Bring to the boil then reduce to a simmer. Cover and cook for 20 mins, stirring occasionally, until the sauce has thickened and the beans are soft.
Season to taste.
Stir in the butternut squash cubes and the fresh coriander and serve immediately on a bed of rice with lime wedges.