Butternut squash with spicy chilli

Butternut squash with spicy chilli

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(20 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Beef

    Beef

    bee-f

    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
    Spinach

    Spinach

    spin-atch

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

Method

  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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laevans
8th Mar, 2009
4.05
This was delicious. Added spinach to mince mix (as above) and also forgot to deseed chillies so was a bit more spicy than expected!
cheryl654
31st Oct, 2008
5.05
Lurved this! Really easy and the sweetness of the butternut contrasted well with the chilli.
honorjohn
19th Oct, 2008
4.05
Chilli and butternut yum ! Try baking some sweet potatos in the oven and serve with the chilli..
Frantic Flapjack
23rd Sep, 2008
4.05
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!
krissyb
17th Sep, 2008
4.05
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
hopeth
11th Sep, 2008
5.05
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.
cerrynn1
9th Sep, 2008
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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