Tuesday, 26 February 2013

Butternut Squash and Chilli

We had snow AGAIN at the weekend.
It's not funny anymore!
So, supper needed to be something warm and comforting.
Here's a butternut squash idea that ticked both boxes.

We eat quite a bit of squash in our house, but I usually slice it up and roast it with red onions, carrots and sweet potato.
For this dish, all you do is halve the squash lengthways, and scoop out the seeds. Drizzle with some olive oil and roast for about 45 minutes at 200C / Fan 180C

When the squash is cooked, scoop out a little of the soft flesh and stir it into some chilli. Then fill the squash with your chilli mix and you're good to go :-)

You can find the complete recipe at Good Food.

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