Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli.
The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla.
If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.
Prep time: 15 mins | Cooking time: 1hr 15 mins | Total time: 1hr 30 mins | Serves 4
Ingredients:
- 1 medium butternut, large onion or smallish crown prince squash
- 2 tbsp olive oil, plus extra for roasting
- 1 large onion, chopped
- 4 celery sticks, finely chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 3 large garlic cloves, crushed
- 1–2 tsp crushed chipotle chillies (if you can’t source them, substitute another fresh or dried red chilli)
- 1 tsp dried marjoram or handful of fresh oregano
- 2 bay leaves
- 2 tsp ground cumin
- 1 x 400g can chopped tomatoes
- 2 x 400g cans black beans, rinsed and drained
- Juice of 1 lime (approx. 2 tbsp)
- Small bunch of coriander, finely chopped
- Salt and black pepper
- Grated cheese and/or soured cream, to serve (optional)
Method:
- Heat the oven to 180°C/Gas Mark 4. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks. Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery.
- Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
- Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes.
- Stir in the beans and continue to simmer for a further 10 minutes. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
- If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. Top with grated cheese or soured cream (or both), if you like.
