Smoky Lentil Chili with Squash

1. Start with the squash. Cut it into thin crescents, drizzle with a little oil and scatter over some sea salt (a little sage too, if you have it). Roast at 205C (400F) for 20 to 30 minutes, turning halfway, until soft and golden. Leave to cool, then cut into cubes.
2. While that happens, rinse the lentils and cover them with water. Bring to the boil, drop to a simmer and cook uncovered for 20 to 30 minutes until tender. Drain and set aside.
3. Heat 1 tbsp oil over a low heat in a medium pot. Soften the onion and leek for about 5 minutes. Stir in the garlic, cumin and coriander and cook a few minutes more, then add the paprika, cinnamon, chilli, cocoa, salt and oregano. Pour in the tomatoes, water and carrots, cover, and simmer for 20 minutes until the vegetables are tender and the sauce has thickened, stirring now and then and topping up the liquid if it runs low.
4. Stir through the cooked lentils and the roasted squash, then cook for another 10 minutes to heat everything through.
5. Serve topped with sliced jalapeno, lime wedges, coriander, spring onions and cashew sour cream.
6. For the cashew sour cream, soak 1 cup raw cashews in just-boiled water for at least four hours (or overnight in cold water), then drain. Blend until smooth, trickling in about half a cup of fresh water as you go, then stir in a pinch of sea salt and 1 tsp apple cider vinegar.

Tips from the ZestyPlate Kitchen

• Roast the squash on its own tray. It caramelises at the edges and keeps its shape once stirred through.
• Fry the spices in the oil for a minute before the wet ingredients go in; it wakes up their aroma.
• That teaspoon of cocoa is doing real work, giving the chilli a darker, rounder background flavour, so leave it in.
• If you can, cook it the day before. The spices settle and mellow overnight.