400g/14oz butternut squash, chopped into 2.5cm/1in rounds
1 large garlic clove, finely chopped
½ lemon, juice only
1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice
salt and freshly ground black pepper
150g/5½oz smooth cashew butter
3–4 tbsp nutritional yeast
3 tbsp almond milk (or other vegan milk alternative)