Butternut Squash With Spicy Chili

1. 1

   Heat the oven to 400F.

2. 2

   Rub the squash with a little oil then roast them on a baking tray for 45 minutes until soft.

3. 3

   Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft.

4. 4

   Stir in the chili and cumin, fry for 1 min more then add the ground beef, browning for 3-4 minutes

5. 5

   Stir in the tomato paste and beans with a splash of water and season.

6. 6

   Warm through and keep warm.

7. 7

   Or cool, freeze for up to 1 month and re-heat.

8. 8

   Scoop a little of the soft sqush flesh out to make a hollow, then stir this into the chili with half the cilantro.

9. 9

   Fill the cavity of each squash with a quarter of the mix then scatter with the remaining cilantro.

10. 10

    Serve with a green salad and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.