Step 1

Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened.

Step 2

Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season.

Step 3

Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture.

Step 4

Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités.