Butternut squash with spicy chilli

Ingredients

• 2 small butternut squash halved
• 1 tbsp olive oil 
• 1  onion red chopped
• 2  chillies red deseeded finely chopped
• 2 tsp ground cumin 
• 250 g beef mince lean
• 2 tbsp tomato purée 
• 410 g kidney bean drained and rinsed canned
• 1 leaves half 20g bunch coriander chopped
• 50 g spinach leaves 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 200C/fan 180C/gas
2. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
3. Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the pure and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
4. Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.