Roasted Butternut Squash with Vegan Chilli


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Roasted Butternut Squash with Vegan Chilli
Prep Time 15 mins
Cook Time 45 mins
Servings
People
Ingredients
Prep Time 15 mins
Cook Time 45 mins
Servings
People
Ingredients
Instructions
  1. Heat oven to 180C. Rub the squash with a little oil, then roast them on a baking tray for about 45 mins until soft
  2. Meanwhile heat the remaining oil in a large frying pan, then fry the onion for a few minutes until soft. Stir in the chilli and cumin and fry for 1 more minute.
  3. Add the lentils, chopped tomatoes, beans, and tomato puree and cook for a further 10 mins. Then stir in half the coriander.
  4. Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli.
  5. Fill the cavity of each squash with a quarter of the mixture and then scatter with the remaining coriander. Serve with some steam vegatables like kale.

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