Butternut Squash With Spicy Chili

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

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

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