Charred squash tacos with pumpkin seed salsa

Put a large, lidded frying pan over a medium heat and add 2 tbsp oil and the chopped pumpkin or squash. Season and fry for around 8-10 minutes, until browned and charred all over. Stir in half the chopped garlic with the cumin and coriander stalks and fry for another 2 minutes. Add the black beans with their liquid. Bring to a simmer, cover with a lid and cook for 8-10 minutes, until the pumpkin or squash is tender and the liquid has cooked away.

While the pumpkin or squash is cooking, make the salsa. Toast the sesame and pumpkin seeds in a large, dry frying pan over a medium heat until golden. Spoon into a blender or food processor, then pour the remaining 70ml oil into the pan with the remaining chopped garlic. Tear the ancho chilli into the pan. Cook for 2-3 minutes until the garlic is golden, then tip into the blender. Add the chipotle paste, lime juice and maple or agave syrup; season. Whizz briefly until you have a textured salsa. Taste and adjust the lime and seasoning, adding more oil if needed. Heat the tortillas in the microwave or in a frying pan over a medium-high heat.

When everything is ready, let everyone make their own tacos – fill the tortillas with the pumpkin and bean mixture, drizzle over the salsa and finish with the crumbled feta, chopped coriander leaves and wedges of lime to squeeze over.