Butternut squash is scooped and stuffed with comforting spicy chili. The chili can be frozen.
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- 1Heat the oven to 400°F.
- 2Rub the squash with a little oil then roast them on a baking tray for 45 minutes until soft.
- 3Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft.
- 4Stir in the chili and cumin, fry for 1 min more then add the ground beef, browning for 3-4 minutes
- 5Stir 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.
- 6Scoop a little of the soft sqush flesh out to make a hollow, then stir this into the chili with half the cilantro.
- 7Fill the cavity of each squash with a quarter of the mix then scatter with the remaining cilantro.
- 8Serve with a green salad and crusty bread.
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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: