Butternut squash with spicy chilli
- Preparation and cooking time
- Serves 4
A substantial supper that makes the most of seasonal squash
- 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 bean , drained and rinsed
- half bunch coriander , leaves chopped
- 50g spinach leaves
- 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.