Butternut squash with spicy chilli

Butternut squash with spicy chilli

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(20 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
A substantial supper that makes the most of seasonal squash

Nutrition and extra info

Nutrition: per serving

  • kcal318
  • fat10g
  • saturates3g
  • carbs37g
  • sugars16g
  • fibre9g
  • protein23g
  • salt0.92g
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  • 2 small butternut squash, halved lengthways and seeds scraped out
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, chopped
  • 2 red chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 250g lean beef mince



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 2 tbsp tomato purée
  • 410g can kidney bean, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • half 20g bunch coriander, leaves chopped
  • 50g spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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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Comments, questions and tips

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26th Aug, 2018
Made a few changes to the recipe. Used over grown courgettes instead of butternut squash, garlic, Worcester sauce, drop of full cream of fortified wine which I tend to use instead of expensive red wine, mix herbs and beef stock pot. Serve with home grown runner beans. Thoroughly enjoyed by all, will be making again soon.
12th Jun, 2017
Was nice. Not 5 stars though.
25th Sep, 2012
This has become a regular meal in our household. The contrast between the sweetness of the butternut squash and the spicy chilli is perfect. I used quorn mince instead of beef and it was really tasty.
12th Jan, 2011
My Husband didn't sound impressed when I said we were having butternut squash for dinner, but he soon changed his mind as soon as he tasted it! A couple alterations I made: I used Quorn mince, chilli powder and added some peppers for colour. Might have been really nice topped with a bit of grated cheese too. Will definitely make it again as it was so cheap and easy to make and was very tasty!
2nd May, 2010
Had made a big spaghetti bolognese batch..Delia's authentic recipe...brilliant.....so used the mix to fill the suash..and grated parmesan on top, and served with salad...superb!!!
30th Sep, 2009
Hey jayprime - I always do them cut side up
30th Sep, 2009
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?
13th Sep, 2009
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!!!
29th May, 2009
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!
20th Apr, 2009
This recipie was really filling and very tasty !


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