Roast butternut squash with chilli mince
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 2 • Difficulty: Easy
Butternut squash cooks beautifully with a filling of lean mince spiced-up with fresh chillies.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Butternut Squash
1 portion(s)
Extra lean beef mince (5% fat), raw
250 g
Onion
1 small
Garlic
2 clove(s)
Tomato Purèe
2 tablespoon(s), level
Chilli, green or red
1 individual
Coriander, fresh
2 tablespoon(s)
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Parsley, fresh
2 tablespoon(s)
Chilli, green or red
½ individual
Instructions
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.
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