Peel the onion and finely chop it. Peel the garlic and crush or finely chop it. Warm 1 tbsp olive oil in a large pan on a medium heat. Slide in the onion and garlic. Dust with 2 tsp each ground cumin and smoked paprika and a pinch of chilli powder (it's spicy, so use as much or little as you prefer). Add a little salt and pepper and fry for 5-8 mins, stirring occasionally, till slightly softened.

Meanwhile, fill and boil the kettle. Halve the butternut squash and scoop out the seeds (see our tip for how to make the most of them). Finely chop or coarsely grate the squash – no need to peel it, unless you prefer to. You can also whizz it in a food processor, if you have one. Chop the tomatoes into small chunks.

Tip the squash and tomatoes into the pan with the onions. Add 1 tbsp cacao powder. Drain and rinse the lentils, and tip them into the pan. Pour in 300ml boiling water. Crumble in the stock cube and stir. Bring to the boil then reduce to a simmer. Pop a lid on the pan and cook for 25 mins, stirring occasionally, till the squash is softened and the sauce is thick.

While the chilli cooks, rinse the quinoa with cold water for 1-2 mins to wash off the soapy coating that can make it taste bitter. Tip it into a small pan and cover with 300ml boiling water. Pop on a lid and simmer for 10-12 mins till the water is absorbed. Remove from the heat and set aside.

Grate the cheddar. Roughly chop the coriander leaves. When the chilli is cooked, stir through the cheese and coriander leaves. Squeeze in the juice from half the lime. Stir well. Taste and add more salt, pepper or chilli powder if needed.

Divide the quinoa between a couple of bowls and top with the squash and cheddar chilli. Dollop with 1 tbsp soured cream each, and serve with wedges of the remaining lime on the side.