How To Make Southern Squash Cafreal

1. Pre-heat the oven to 180C.
   
2. Take the peeled squash, halve, scoop out the seeds and slice into half moons. Pop them into a large roasting tray, drizzle the oil over the squash and sprinkle over the cumin seeds and chilli flakes and mix thoroughly. Roast for 40 minutes until the squash is beginning to brown.
3. Fry the onion slices in a pan for 15 minutes or so until brown and crispy, then remove and drain on kitchen paper towels.
4. Whilst the squash is cooking, make the cafreal sauce, using a blender blitz the coriander, ginger, garlic, chillies, cumin, cinnamon, lemon juice, salt, pepper and coconut milk. Pulse until smooth and velvety.
5. Transfer the cafreal sauce into a saucepan and heat over a medium temperature for 3-4 minutes, then add the squash and cook for another 4-5 minutes.
6. Portion out some cafreal sauce over a chilla pancake and scatter some crispy onions over the top alongside a helping of Lemon Rice and a side of sharp lime pickle.