Butternut squash with spicy chilli

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Good Food

8 ratings

Recipe by Good Food

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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.

Per serving

318 kcalories, protein 23g, carbohydrate 37g, fat 10 g, saturated fat 3g, fibre 9g, salt 0.92 g

Latest comments and suggestions

• cerrynn

  09 September 2008

  cerrynn commented on this recipe

  I made this using lamb instead of beef mince, omitting the kidney beans and changing to curry style seasonings (ground cumin, fenugreek, a sprinkling of garam masala). It turned out very nicely.

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• Hope

  11 September 2008

  Hope rated and commented on this recipe

  

  I'm a real fan of butternut squash, and my mum's a real fan of chilli - so this seemed the perfect combo! it was delicious, I used quorn mince and since the recipe was so tastey mum didn't even notice! I added a bit of hot chilli powder and only used one chilli, i think that really boosted the flavour. was really nice with a simple spinach salad.

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• Krissy

  17 September 2008

  Krissy rated and commented on this recipe

  

  i'm not really a big fan of squash but this recipie was quite tasty and the chilli tasted good with the squash. Still not a massive squash fan though, hence the four stars

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• Frantic Flapjack

  23 September 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was lovely. The baked squash was sweet and gorgeous. Used quorn mince and stirred the spinach into the mince mixture to cook a little. Served with some boiled rice. Everyone loved it!

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• J Honor

  19 October 2008

  J Honor rated and commented on this recipe

  

  Chilli and butternut yum ! Try baking some sweet potatos in the oven and serve with the chilli..

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• shez

  31 October 2008

  shez rated and commented on this recipe

  

  Lurved this! Really easy and the sweetness of the butternut contrasted well with the chilli.

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• Lesley

  08 March 2009

  Lesley rated and commented on this recipe

  

  This was delicious. Added spinach to mince mix (as above) and also forgot to deseed chillies so was a bit more spicy than expected!

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• Melanie Day

  20 April 2009

  Melanie Day commented on this recipe

  This recipie was really filling and very tasty !

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• Belkey

  29 May 2009

  Belkey rated and commented on this recipe

  

  This was really good, although I did pep up my chilli a bit with some extra tomatoes, boullion poweder and tabasco. Definitely one to be repeated!

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• lizzie

  13 September 2009

  lizzie rated and commented on this recipe

  

  SOOOO easy and delicious. Made the rather significant change of using a marrow as my squash aren't ready to harvest yet and it was fabulous. Grated some parmesan on top and loved it so much, I made EXACTLY the same the next day. Plus - very little washing up!!!

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• jayprime

  30 September 2009

  jayprime commented on this recipe

  Can I ask everone a question? When cooking the Butternut squash, should they be done cut side up, or cut side down? Would they tend to dry out if cut side up? Or drain out if cut side down?

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• Shaz

  30 September 2009

  Shaz commented on this recipe

  Hey jayprime - I always do them cut side up

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

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

Per serving

318 kcalories, protein 23g, carbohydrate 37g, fat 10 g, saturated fat 3g, fibre 9g, salt 0.92 g

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