Peel the butternut squash with a potato peeler. Cut in half widthways, then again lengthways, scoop out the seeds with a spoon, then cut into approximately 2 cm chunks. Reserve the peel and trim for stock.
Heat the olive oil in a pan, sauté the onion until softened, add the garlic and all the dry spices and cook “out” for 2 minutes, until fragrant. Add the tomatoes, chillies, cinnamon stick, honey and water and bring to the boil.
Add the butternut squash, season with sea salt and black pepper and simmer for 30 minutes until the mixture has thickened and the squash is tender, adding more water if necessary. Stir in the coriander and adjust the seasoning.
While the sauce and butternut squash are cooking, place the couscous in a large bowl, sprinkle over chilli and sea salt. Pour the boiling water over the top and immediately cover with cling film. Leave for 2-3 minutes; remove film and fluff with a fork to loosen the couscous. Stir in the coriander.
Serve with butternut squash sauce sprinkled with roasted almonds and serve. But beware of the chillies!