This Mexican Cake leans on ancho chilli to do the heavy lifting. We steam the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lime and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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