Butternut squash with spicy chilli
recipe
Butternut squash with spicy chilli
No commentsIngredients
- 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/9oz lean beef mince
- 2 tbsp tomato puree
- 410g can kidney beans, drained and rinsed
- 1/2 x 20g bunch coriander, leaves chopped
- 50g/2oz spinach leaves
Serves:
4
Preparation:
55
Total Time:
55min
Directions
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- Heat oven to /fan /gas Rub the squash with a little oil, then roast them on a baking tray for mins until soft.
- 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 min more, then add the mince, browning for mins. Stir in the puree and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to month, then defrost and reheat.
- 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.
Source: Good Food magazine
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