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Butternut squash with spicy chilli
Serves 4
Easy
Prep:
Cook:
A substantial supper that makes the most of seasonal squash
Skip to ingredients
- 2 small butternut squashhalved lengthways and seeds scraped out
- 1 tbsp olive oil
- 1 red onionchopped
- 2 red chilliesdeseeded and finely chopped
- 2 tsp ground cumin
- 250g lean beefmince
- 2 tbsp tomato purée
- 410g can kidney beandrained and rinsed
- half bunch corianderleaves chopped
- 50g spinachleaves
Nutrition: per serving
- kcal318
- fat10g
- saturates3g
- carbs37g
- sugars16g
- fibre9g
- protein23g
- salt0.92glow
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.
