Recipes
Recipes

Vegetarian chilli stuffed butternut squash

The sweetness of the squash complements the spiciness of the chilli beautifully

The sweetness of the squash complements the spiciness of the chilli beautifully

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(73 votes)
Cooking Time

Cook: 1 Hour 20 Mins

Cooking Time

Serves: 6

Cooking Time

Price: 52p per serving

Nutritional Information

Each 314g serving contains

Energy
813kj
195kcal
10%
Fat
2.5g
Low
4%
Saturates
0.6g
Low
3%
Sugars
11.3g
Med
13%
Salt
1.04g
Med
17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
259kj/62kcal

Ingredients

1 large butternut squash, halved lengthways and seeds removed

2tsp rapeseed oil

1 red onion, finely sliced

10g Asda Grower's Selection Coriander, leaves and stalks chopped separately

2 garlic cloves, thinly sliced

2tsp Asda Cajun Seasoning

400g tin Asda Smart Price Chopped Tomatoes in Tomato Juice

400g tin Asda Smart Price Red Kidney Beans in Water, drained and rinsed

400g tin Asda Green Lentils in Water, drained and rinsed

1 vegetable stock cube, dissolved in 300ml boiling water

4tbsp reduced-fat soured cream

1 lime, cut into wedges, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the squash on a baking tray, score the surface and drizzle with 1tsp of the oil. Roast for 30-40 mins until soft and golden. Scoop out the flesh, leaving 1cm around the edges; chop roughly.
3
Meanwhile, heat the rest of the oil and fry the onion and coriander stalks for 10 mins until soft. Add the garlic and Cajun seasoning and cook for 2 mins more. Add the tomatoes, beans, lentils and stock, bring to the boil and simmer for 30 mins, stirring occasionally.
4
Stir in the squash flesh and some pepper. Fill the squash boats with the mixture; bake for 10 mins.
5
Sprinkle with coriander leaves and cut each one into thirds. Serve with soured cream and lime wedges.