Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.

Peel and cut butternut squash into bit size pieces on baking tray.

Add in 1/4 tsp each of cinnamon and cumin, some salt and olive oil, mix well and bake until they are soft. Turn pieces regularly so that they are not burnt on one side. Baking time depends upon the size of the pieces but mine are normally ready in 20 mins. When it is done take it out and set aside but keep it warm.

Whilst the squash is in the oven heat some olive oil in a pot over medium heat, add in onion, pepper and garlic and fry for about 5 mins. You could add in 2 tbsp of water to avoid the vegetables burning.

Then add in the chilli, the chipotle paste, turkey and the remaining spices and fry for about a min till fragrant and well blended in. It is very easy for spices to burn or stick to the pot so add in 2 tbsp of water and stir regularly.

Pour the beans along with the chopped tomatoes, balsamic vinegar and stock into the chilli and mix to combine. Bring to the boil, then reduce the heat, cover and let simmer for about 25 mins.

Chop and stir in the coriander and butternut squash carefully so that it does not break, let simmer for 5 mins and then switch off the heat. Mash in a litle bit of the butternut squash so that the chilli takes on some creamy butternut texture

Let the chilli stand for a few hours for the flavours to develop.

Warm through thoroughly and then serve.