Butternut squash with spicy chilli

A substantial supper that makes the most of seasonal squash

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 318
  • fat 10g
  • saturates 3g
  • carbs 37g
  • sugars 16g
  • fibre 9g
  • protein 23g
  • salt 0.92g


  • 2 small butternut squash, halved lengthways and seeds scraped out
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 red chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 250g lean beef mince
  • 2 tbsp tomato purée
  • 410g can kidney beans, drained and rinsed
  • half 20g bunch coriander, leaves chopped
  • 50g spinach leaves


  1. Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.

  2. Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.

  3. Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

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