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    You are in: Home / Recipes / Butternut Squash With Spicy Chili Recipe
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    Butternut Squash With Spicy Chili

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    English_Rose's Note:

    Butternut squash is scooped and stuffed with comforting spicy chili. The chili can be frozen.

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    Units: US | Metric


    1. 1
      Heat the oven to 400°F.
    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. Warm through and keep warm. Or cool, freeze for up to 1 month and re-heat.
    6. 6
      Scoop a little of the soft sqush flesh out to make a hollow, then stir this into the chili with half the cilantro.
    7. 7
      Fill the cavity of each squash with a quarter of the mix then scatter with the remaining cilantro.
    8. 8
      Serve with a green salad and crusty bread.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash With Spicy Chili

    Serving Size: 1 (697 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.5
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 4.3 g
    Cholesterol 42.8 mg
    Sodium 134.0 mg
    Total Carbohydrate 73.2 g
    Dietary Fiber 12.6 g
    Sugars 15.8 g
    Protein 18.6 g

    The following items or measurements are not included:


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