Butternut squash chilli
This dish tastes as colourful as it looks!
Preparation time: 10 minutes
Cooking time: 50 minutes
2 large butternut squash, peeled and cut into 2.5cm pieces
2 tbsp coconut oil or olive oil
1 large onion
2 cloves of garlic
2 medium peppers
1 small dried chipotle chilli
1 tbsp chilli powder
1 can chopped tomatoes
120ml vegetable stock
salt and pepper
coriander for garnish
1 Preheat the oven to 190°C/R5.
2 Place the squash into a large roasting tray, coat with one tablespoon of oil and roast in the oven for 25-35 minutes until browned and soft.
3 In the meantime, finely chop the onion and crush the garlic.
4 Heat the remaining tablespoon of oil in a large pan and cook the onion and garlic over a medium heat for 4-5 minutes until soft.
5 Chop the peppers and the dried chipotle chilli and add to the pan.
6 Add the chilli powder and cook for another 3-4 minutes.
7 Pour in the tomatoes and vegetable stock. Cook for 15 minutes.
8 Add the butternut squash and heat through. Season with salt and pepper and serve with coriander on top.
Recipe and image courtesy of Love Food by Josie Gibson out now RRP £14.99 (Blink Publishing)