Name: Butternut squash with spicy chilli
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
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

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Butternut squash with spicy chilli

Butternut squash with spicy chilli

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.5 out of 5.21 ratingsRate

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A substantial supper that makes the most of seasonal squash

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal318
fat10g
saturates3g
carbs37g
sugars16g
fibre9g
protein23g
salt0.92g

low

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.

Recipe from Good Food magazine, September 2008

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A star rating of 4.5 out of 5.21 ratings

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