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It might come as a surprise to some readers, but I am not a fan of dal. Only a couple of versions that I enjoyed, and each were made by my mother: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a third quick-cook dal has made it into my hall of fame. And the secret? Pureeing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my weekly rotation.

Citrus Lentils with Roast Squash and Chilli Cashews

Prep 15 minutes
Cook 30 minutes
Serves two

600g butternut squash flesh, diced into 1-centimeter pieces
1 tablespoon light-tasting oil
Sea salt flakes
One teaspoon freshly ground coriander
One tsp ground cumin
150 grams red lentils, thoroughly washed
1 clove of garlic, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One tsp dairy butter
Chopped fresh coriander, to serve

For the Chilli Cashews

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

Preheat the oven to 220C (200C fan)/425F/gas 7. Tip the cubed squash, cooking oil, a teaspoon of salt, and the coriander powder and cumin spice into a baking tray large enough to hold all the veg in one layer, and toss thoroughly to cover. Roast for 25 to 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 bring to a boil. Cover partly, reduce the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Combine the nuts, cooking oil, chilli flakes and a generous pinch of salt in a small baking tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the nuts should be nicely toasted.

Stir the lentils and season with lime juice and sea salt to taste. You will need a good amount of both: think of the dal as a completely blank canvas (I added the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the seasoning, then add the butter.

The last touch, which takes this dish to the next stage, is to puree the lentils (and the garlic) in portions in a high-speed blender. Sample once more – it should be just right.

Divide the dal between two bowls, cover with the roast squash and spiced nuts, scatter over the cilantro and serve hot with steamed rice and/or breads.