Butternut Squash With Spicy Chili

"Butternut squash is scooped and stuffed with comforting spicy chili. The chili can be frozen."
 
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Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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