Butternut Squash With Spicy Chilli
This recipe combines the sweetness of roasted butternut squash with a flavorful and hearty beef chili filling, creating a delicious and satisfying meal. The tender squash pairs perfectly with the spiced beef mixture, making it a wholesome and comforting dish. Garnished with fresh coriander and served with a side of dressed spinach, this recipe is sure to please your taste buds and fill you up.
— Constant Cookbook
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 beans , drained and rinsed
- half 20g bunch coriander , leaves chopped
- 50g spinach leaves
Instructions
- 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 318 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.92 milligram of sodium
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