Roast Squash Chilli with Sweet potato jackets
Serves 4
Ingredients
600g / 1lb 5oz butternut squash ( about ½ one, deseeded and cut into small cubes)
3 tbsp olive oil
2 red onions, chopped
2 garlic cloves, chopped
1 red chilli, finely deseeded &chopped
1 tsp cayenne
1 tsp dried oregano
1 bayleaf
1 tin of chopped tomatoes
1 tbsp tomato puree
150ml / 5fl oz red wine
1 tbsp light muscovado sugar
1 jar of pimento peppers, drained and chopped
1 x 400g tin of black beans, drained and rinsed
Preheat the oven to 220C / Fan 200 / Gas 7 Arrange the cubes of squash –no need to peel, on a baking tray and drizzle over 2 tbsp oil. Season with salt and pepper and toss together. Roast in the oven for 25-35 minutes or until golden and tender.
Heat the remaining oil in a pan and add the onions, cook for a few minutes and then add the garlic and chilli and continue to cook until the onion is soft . Sprinkle over the spices and add the bayleaf followed by tomatoes, tomato puree, wine, sugar and pimento peppers. Add some seasoning and simmer for about 15 minutes.
Give the mixture a stir and add the beans and roasted cubes of squash and continue to cook for another 5 minutes before checking the seasoning and serving with sweet potato jackets, rice, soured cream, guacamole and / or grated cheese.
To get ahead: the chilli can be made up to 2 days ahead and stored in the fridge.
To freeze: The chilli can be frozen up to 1 month ahead
Sweet potato jackets with guacamole ( for info only)
Ingredients
a little olive oil
2-4 sweet potatoes
1 large avocado
juice 1 lime, plus lime wedges to serve
1 red chilli, deseeded and finely chopped
2 tomatoes, finely chopped
⅓ small pack coriander, leaves roughly chopped
1 small red onion, finely chopped
Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion. Cut the potatoes in half and top with the guacamole. Serve with the lime wedges for squeezing over.
