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Butternut Squash With Spicy Chili

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

Ingredients Nutrition


  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.

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