Photo of Roast butternut squash with chilli mince by WW

Roast butternut squash with chilli mince

Points® value
Total Time
1 hr
15 min
45 min
Butternut squash cooks beautifully with a filling of lean mince spiced-up with fresh chillies.


Calorie controlled cooking spray

5 spray(s)

Butternut Squash

1 portion(s), halved lengthways and deseeded

Extra lean beef mince (5% fat), raw

250 g


1 small, red


2 clove(s), crushed

Tomato Purèe

2 tablespoon(s), level

Chilli, green or red

1 individual, use 1 chilli, deseeded and finely sliced

Coriander, fresh

2 tablespoon(s), chopped, or parsley


1 pinch

Black pepper

teaspoon(s), freshly ground

Parsley, fresh

2 tablespoon(s), (or coriander)

Chilli, green or red

½ individual, sliced, to garnish (optional)


  1. Preheat oven to Gas Mark 6/200°C/fan oven 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.