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It might be unexpected to many cooks, but I do not particularly enjoy of dal. Only a couple of versions that I enjoyed, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with cream. But now a third quick-cook dal has made it into my hall of fame. And the key? Blitzing it until very smooth, then topping with roast squash and moreish spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600 grams butternut squash flesh, cut into 1cm cubes
One tablespoon light-tasting oil
Sea salt flakes
1 tsp freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
1 garlic clove, skin removed
Half teaspoon turmeric
Lime juice from 1-2 fruits, to taste
1 tsp dairy butter
Fresh cilantro leaves, to serve

For the Chilli Cashews

60 grams cashews
One tsp light oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, put the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Partially cover, reduce the heat and simmer, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a big pinch of sea salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with citrus juice and salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I used the juice of two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic) in batches in a high-speed blender. Taste again – it should be perfect.

Divide the dal between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with rice and/or breads.