Sweet chilli onion squash with quinoa and kale

This recipe is a firecracker! The sweet chilli dressing here isn’t shy, so feel free to drop down to one chilli if you prefer. If you can’t find onion squash then small crown prince or butternut will also do very well; either way, choose a meaty, firm squash, rather than something more watery like spaghetti squash. I recommend keeping the skin on, as this contains so much great fibre, and offers more variety of colour and texture in the final dish. You can use olive oil or sesame oil in the dressing, sesame will round off the chilli and ginger very nicely if you have it to hand.

This recipe serves four people as a lunch or supper. It’s a complete dish on its own I feel, but if you want to add some satiating fat I recommend a tablespoon of tahini drizzled over the top – it marries so well with the bold flavours in the dressing and the creamy roasted squash.