Preheat the oven to 200°C/ 180°C (fan)/ gas 6 Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite Once cooked, drain and return it to the pot and keep covered until serving

While the rice is cooking, add your butternut squash cubes to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until tender and golden

Peel and finely chop your brown onion[s] Heat a pot with a drizzle of vegetable oil and a knob of butter over a medium heat Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, boil half a kettle Peel and finely chop (or grate) your garlic Dissolve your vegetable stock mix and your chipotle paste (can't handle the heat? Go easy!) in 200ml [260ml] [350ml] boiled water – this is your chipotle stock

Once the onion has softened, add the chopped garlic, smoked paprika and ground cumin to the pot and cook for 1 min or until fragrant Drain and rinse your black beans Once fragrant, add the drained black beans and chipotle stock and cook, covered for 5-7 min or until the beans are soft enough to mash

While the black beans are cooking, chop your coriander including the stalks Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely Trim, then slice your spring onion[s] finely Once the beans are done, add a generous knob of butter and mash until smooth – these are your Brazilian-style black beans

Once the butternut squash is tender, add it to a bowl with your mango chutney, sliced spring onion and chopped chilli (not a fan of spice? Just add a little!) Zest and juice half your lime[s] into the bowl and give everything a good mix up – this is your zesty lime butternut squash Cut the remaining lime into wedges

Serve the Brazilian-style black beans over the brown rice and top with the zesty lime butternut squash Garnish with the coriander and a lime wedge Enjoy!