2 red onions
4 Tbsp. lime juice (from 2 limes)
1 medium butternut squash, deseeded, cut in half lengthways and cut into 1cm semi-circles
Olive oil spray (or other oil spray)
2 dried ancho chilies, roughly chopped
2 red chilies, roughly chopped
2 cloves garlic, peeled and roughly chopped
2 Tbsp. raisins
3 Tbsp. raw unsalted peanuts
½ stick cinnamon
1 tsp. cumin seeds
15 oz. can plum tomatoes
15 oz. can black beans, drained and rinsed
1 oz. vegan dark chocolate
Heat the oven to 390 degrees. Peel one of the onions, cut it into very thin semi-circles and put in a bowl with the lime juice and 1/4-1/2 teaspoon of salt. Scrunch the mix with your hands, until slightly wilted, then set aside.
Put the squash on an oven tray lined with parchment, and spray lightly with olive oil. Toss with your hands, to coat the squash, then roast for 25 minutes, until tender.
For the sauce, peel and cut the second onion into eighths and put on an oven tray. Scatter over the chilies, garlic, raisins, peanuts, cinnamon and cumin, then roast for six to eight minutes: keep a close eye on it, to ensure it doesn’t burn.
Tip the roasted ingredients into a blender with the tomatoes and their juice. Whizz to a paste.
Coat a wide frying pan with olive oil spray and heat on a medium flame, then add the paste, turn the heat to a whisper and cook for 15 minutes, feeding it with 5-6 oz. of water, a little at a time, adding more only when the sauce starts to thicken. Add the beans, reserving a handful to garnish the dish, and heat through. Take the sauce off the heat, grate in the chocolate and stir through. Adjust the seasoning to taste.
Tip the sauce into a serving dish, put the squash on top, and scatter with the reserved beans and drained onions. Serve with soft corn tortillas (and some additional roasted or steamed veggies).