Butternut Squash with Chilli Con Carne by Harlequins

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Step 1.

Preheat your oven to 200°C/392°F.

Step 2.

Slice the butternut squash longways in half before drizzling with olive oil and seasoning with a pinch of salt and pepper. Wrap the squash in tin foil and place in the oven for 40 minutes.

Step 3.

Finely chop your onions, chillies, garlic and peppers. Add a splash of olive oil to a frying pan on medium-high heat and sauté the onions for 10 minutes or until translucent. Add the chillies, garlic and peppers to the pan and cook for another 10 minutes, stirring often.

Step 4.

Add the beef mince, cumin, cinnamon and paprika to the frying pan. Give it a stir and cook until the meat has browned. Add the chopped tomatoes and simmer for 20 minutes.

Step 5.

Once the chilli has reduced to a nice, thick consistency, add the juice of both lime and pour in the kidney beans. Simmer for another 5 minutes. Chop your coriander and add a handful to the chilli along with your honey.

Step 6.

Grate your cheddar. Serve the chilli in the squash half and top with a handful of cheese and a pinch of fresh coriander. Dig in!

Be sure to make extra and save it for your weekly meal prep.

800g Extra Lean Beef Mince
2 Butternut Squash
4 Red Peppers
6 Cloves of Garlic
2 Onions
6 Red Chillies
2 Tbsp Cumin
1 Tbsp Cinnamon
1 Tbsp Paprika
1000g Tinned Tomatoes
800g Red Kidney Beans
1 Tbsp Honey
1 Lime
Bunch of Coriander
350g Cheddar
Olive Oil