Roast Butternut Squash with Chilli Mince

Roast Butternut Squash with Chilli Mince 

Core recipe

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1 butternut squash, halved lengthways and deseeded
250 g extra-lean beef mince
1 small red onion, chopped
2 clove garlic, crushed
2 tablespoon tomato puree
1 fresh green or red chilli, deseeded and finely sliced
2 tablespoon fresh coriander, chopped, or parsley
1 pinch salt
1/8 teaspoon pepper, freshly ground black
2 tablespoon parsley, or coriander and sliced fresh chilli, to garnish (optional)

Preheat oven to 200°C / fan oven 180°C / Gas Mark 6.

Spray a large baking dish with low fat cooking spray and arrange the butternut squash in the dish, cut side up. Roast for 15 minutes whilst preparing the mince.

Heat a saucepan, then add the mince and cook over a high heat until browned – about 3 minutes. Add the onion and garlic and cook, stirring often, for about 5 more minutes. Stir in the tomato puree, chilli and coriander or parsley. Season with salt and pepper.

Remove the butternut squash from the oven. Spoon the mince mixture on top, then cover with a piece of foil and bake for a further 30 minutes, or until the squash is tender.

Serve, garnished with fresh parsley or coriander and a little more fresh chilli.

Add 1 tsp ground coriander to the mince to make it a little spicier.