BUTTERNUT SQUASH WITH SPICY CHILLI

Butternut squash with spicy chilli image

A substantial supper that makes the most of seasonal squash

Provided by Good Food team

Time 55m

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 318 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.92 milligram of sodium