Serves 2
1 Small butternut squash, halved & de-seeded (s)
1 Red onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1tsp cumin
225g Extra lean beef mince (p)
350ml Passata (s)
400g Red kidney beans, drained & washed (p) (f)
Pre-heat the oven to 180C. Cut the butternut squash in half, lengthways, scoop out the seeds & remove some of the interior flesh, place on an oven-proof tray, then spray with frylight, roast for 40-45 until it’s nicely browned & the interior is soft.
In the meantime cook onion & chilli until soft then add the cumin, mix well, add the beef & brown then add passata, the drained kidney beans & cook for 20 mins, remove the butternut squash from the oven, fill with the mince & serve in warmed bowls.