Butternut squash with spicy chilli
By Good Food
A substantial supper that makes the most of seasonal squash
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Prep:10 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 318
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fat 10g
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saturates 3g
-
carbs 37g
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sugars 16g
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fibre 9g
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protein 23g
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salt 0.92g
Ingredients
- 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
Method
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.
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.
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.
