Smoky Roast Squash with Green Cashew Nut Mole

Serves 4-6

INGREDIENTS

For the roast squash

1kg squash, such as butternut, kabocha or crown prince, de-seeded and cut into moon-shaped wedges

1½ tsp sweet smoked paprika

3tbsp olive oil

Fresh tomato salsa

25g pumpkin seeds

50g feta (optional)

Chilli oil (optional)

Salt and pepper

For the cashew nut mole 150g raw cashews

1 tbsp lime juice

2 tbsp cider vinegar 1 green chilli de-seeded (optional)

Big handful each of mint and parsley leaves

½ tsp salt

METHOD

• Soak the cashews in 180ml water for at least one hour to ensure a beautifully smooth, enviably silky mole.

• Reheat the oven to 220 °C/200°C fan/gas 7 and line a large baking tray with greaseproof paper.

Lay out the squash on the baking tray, rub with the paprika and oil and season generously. Roast in the oven for about 40 minutes until tender and crisp on the edges.

• Once the cashews have soaked for an hour, put them in the blender with the soaking liquid, lime juice, vinegar, chilli, herbs and the salt. Blitz until you have a bright, lovely smooth purée. Taste and adjust the seasoning with salt and pepper. Transfer to a pan and warm gently – if you overheat this sauce, it will lose its arresting emerald-green colour.

• Toast the pumpkin seeds in a small, dry frying pan (skillet) over a medium heat until they begin to darken and pop, about three-to-four minutes. When the squash is done, transfer the warm mole to a large shallow bowl, platter or individual plates. Top with the squash wedges, then spoon over the salsa, scatter with the pumpkin seeds and a little crumbled feta, if you wish. Season lightly, drizzle with chilli oil, if using, and serve at once.

Recipe taken from Meat-Free Mexican by Thomasina Miers, £25, published by Hodder & Stoughton. Photography by Tara Fisher.