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Butternut squash with spicy chilli

Butternut squash with spicy chilli

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A star rating of 4.5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A substantial supper that makes the most of seasonal squash

Nutrition: per serving
HighlightNutrientUnit
kcal318
fat10g
saturates3g
carbs37g
sugars16g
fibre9g
protein23g
low insalt0.92g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2008

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A star rating of 4.5 out of 5.21 ratings
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