Roast butternut squash with chilli mince
- 1 portion(s) (large) Butternut Squash
- halved lengthways and deseeded
- 250 g Lean Beef Mince (10% fat)
- 1 small Onion
- 2 garlic cloves
- 2 tablespoons (level)
- Tomato Purèe
- 1 individual Chilli
- deseeded and finely sliced
- 2 tablespoons Coriander
- 1 pinch Salt
- 1/8 teaspoons Black Pepper
- freshly ground
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preheat oven to Gas Mark 6/200°C/fan oven 180°C.
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 coriander and a little more fresh chilli.