Roast pumpkin and cauliflower with black beans and cascabel chillies recipe

If you can't find cascabel chillies look for guajillo chillies, both of which are available from coolchile.co.uk. Neither of them are hot.

Timings

Prep time: 30 minutes, including soaking time

Cooking time: 40 minutes

Serves

6

Ingredients

• 6 cascabel chillies

• 5 garlic cloves, finely chopped

• 150ml groundnut oil

• 1kg butternut squash flesh, peeled and cut into chunks

• 1 medium cauliflower, in florets

• 2 onions, cut into wedges

• 1-2 tsp chilli flakes

• 1 tbsp regular olive oil

• 1 400g can of black beans, rinsed

• Juice of 1 lime

• Finely grated zest of 3 limes

• 10g coriander leaves

Method

1. Preheat the oven to 200C/190C fan/gas mark 5. Toast the chillies in a dry frying pan, turning until the colour changes (it only takes a couple of minutes). Put them in a bowl and cover with just-boiled water. Soak for 20 minutes, then drain. Remove the stalks. Blend the chillies with three of the garlic cloves and the groundnut oil, whizzing to a purée.

2. Divide the vegetables between two roasting tins, season with salt and pepper and toss with the cascabel purée and the chilli flakes. Roast for 30 minutes, turning the vegetables over every so often.

3. Heat the regular olive oil in a medium frying pan, heat the beans through in this and season. Transfer the vegetables to a serving dish and gently mix in the beans. Squeeze the lime juice on top. Chop the zest, coriander and the remaining two garlic cloves together and scatter them over the vegetables – this lifts the dish – then serve.