Photo: Sorin Gheorghita
Butternut squash with spicy chilli
10 ingredients
10 min + 45 min
Serves 4
openrecipes
A substantial supper that makes the most of seasonal squash
Estimated Nutrition (whole recipe, rough)
562
Calories
37g
Protein
30g
Fat
37g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small butternut squash , halved lengthways and seeds scraped out
- 1 tbsp olive oil
- 1 red onion , chopped
- 2 red chillies , deseeded and finely chopped
- 2 tsp ground cumin
- 250g lean beef mince
- 2 tbsp tomato purée
- 410g can kidney beans , drained and rinsed
- half 20g bunch coriander , leaves chopped
- 50g spinach leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes