Butternut squash with spicy chilli

• small butternut squash↗2

  halved lengthways and seeds scraped out

• olive oil↗1 tbsp tbsp
• red onion↗1

  chopped

• red chillies↗2

  deseeded and finely chopped

• ground cumin↗2 tsp tsp
• lean beef↗250g g

  mince

• tomato purée↗2 tbsp tbsp
• can kidney bean↗410g g

  drained and rinsed

• bunch corianderhalf

  half leaves chopped

• spinach↗50g g

  leaves

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.

2. 2

   Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.

3. 3

   Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.