Butternut Squash with Spicy Chilli

Ingredients

• 2 small butternut squash, halved lengthways and seeds scraped out
• 1 tbsp olive oil
• 1 red onion, chopped
• 2 red chillies, deseeded and finely chopped
• 2 tsp ground cumin
• 250g lean beef mince
• 2 tbsp tomato purée
• 410g can kidney beans, drained and rinsed
• half 20g bunch coriander, leaves chopped
• 50g spinach leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Brush the cut sides of the squash halves with some of the olive oil, place them cut side down on a lined baking tray and roast for 25 minutes until the flesh is almost tender when pierced with a knife.

2. While the squash roasts, heat the remaining olive oil in a large frying pan over medium heat. Add the chopped red onion and cook for 5 minutes until soft.

3. Add the chopped chillies and ground cumin and cook for 1 minute, stirring, until fragrant.

4. Add the beef mince and cook for 6 to 8 minutes, breaking it up, until browned all the way through and it reaches 160°F (71°C) in the centre.

5. Stir in the tomato purée, drained and rinsed kidney beans and a splash of water. Simmer for 5 minutes until thickened slightly.

6. Stir in the spinach leaves and chopped coriander and cook for 1 to 2 minutes until the spinach has wilted.

7. Turn the squash halves cut side up and spoon the mince mixture into the hollows. Return to the oven for 10 minutes until the squash is fully tender and the filling is hot throughout, then serve.