Place lentils in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let simmer 15-20 minutes or until lentils are tender. Set aside.
In a medium skillet over medium-high heat, saute chicken, squash, onion, and garlic in oil until chicken is no longer pink.
Reduce heat to medium and stir in tomato paste, and spices. Let cook 2 minutes until fragrant, then gradually add coconut milk stirring until combined. Add lentils and let curry simmer over medium heat until delicata squash is tender and curry is slightly thickened. Add parsley and salt and pepper to taste. Serve curry over rice and enjoy!