Smoky Squash Pudding with ancho chilli

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 glaze until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the corn tortillas and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.