Bring the avocado oil to medium heat in a large pot. Then, add in the onion and garlic and sauté for about 1-2 minutes. Add a little bit of salt and pepper while you do this.
Add in the cashews and hot sauce and sauté for another minute or so.
Then, add in the can of fire-roasted tomatoes, korma sauce, coconut milk, and smoked paprika. Stir well, then add in your chopped butternut squash, and stir again so that the squash is completely coated.
Cover the pot with a lid and simmer on low heat for 20 minutes. After the time has passed, stir the korma well. Carefully taste a bit of the korma and add more salt if needed.
Cover the pot again and simmer for another 20-30 minutes, or until the butternut squash is fork-tender. This may vary based on how large you cut your butternut squash, so check often.
When done, scrape any burnt parts from the bottom of the pot and stir them into the korma. Add in a squeeze of lemon juice and stir.
Serve the butternut squash korma piping hot in bowl, topped with coconut milk or any toppings you like.
Enjoy!