Butternut Squash With Spicy Chili
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 butternut squash, halved lengthways and seeds scraped out
- 14.79 ml olive oil
- 1 red onion, chopped
- 2 red chili peppers, deseeded and finely chopped
- 9.85 ml ground cumin
- 255.14 g ground beef
- 29.58 ml tomato paste
- 396.89 g kindney beans, drained and rinsed
- 14.17 g cilantro, chopped
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
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 :)