Use up the squash: Veggie chilli
Cook 1 finely
chopped onion in oil until soft. Stir
in 1 tbsp tomato purée, ½ tsp ground
coriander, 2 tsp cumin and
½ tsp chipotle or chilli powder. Cook for
1 min, then add 400g can tomatoes,
300ml water, ½ peeled, deseeded and
chopped squash and 1 chopped red
pepper. Simmer for 20 mins until soft.
Stir in handful canned sweetcorn
and 400g can red kidney beans, rinsed
and drained. Cook for 10 mins.
Serve with avocado, soured
cream, lime and coriander.
Toss together the squash, cumin and
2 tbsp oil in a bowl and season well.
Cook on a hot griddle for 3-5 mins on
each side until lightly charred and soft.
Mix together the chilli, coriander, lime
zest and a squeeze of juice with the
remaining tbsp oil to make a salsa. Toast
the tortillas on the griddle for 30 secs on
each side. Fold them in half, then halve
again to make a pocket. Place some
squash slices inside and dollop over
some ricotta. Drizzle with the salsa
and serve straight away.