Prep 10 mins
Cook 45 mins
Butternut squash is scooped and stuffed with comforting spicy chili. The chili can be frozen.
- 2 butternut squash, halved lengthways and seeds scraped out
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 red chili peppers, deseeded and finely chopped
- 2 teaspoons ground cumin
- 9 ounces ground beef
- 2 tablespoons tomato paste
- 14 ounces kindney beans, drained and rinsed
- 1⁄2 ounce cilantro, chopped
- Heat the oven to 400°F.
- Rub the squash with a little oil then roast them on a baking tray for 45 minutes 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 chili and cumin, fry for 1 min more then add the ground beef, browning for 3-4 minutes
- Stir in the tomato paste and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month and re-heat.
- Scoop a little of the soft sqush flesh out to make a hollow, then stir this into the chili with half the cilantro.
- Fill the cavity of each squash with a quarter of the mix then scatter with the remaining cilantro.
- Serve with a green salad and crusty bread.