Chipotle Beef & Butternut Squash Chilli
With Cheddar & Spring Onion
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Butternut Squash
Mature Cheddar Cheese
Finely Chopped Tomatoes with Onion and Garlic
Beef Stock Paste
Not included in your delivery
Preheat your oven to 240°C/220°C fan/gas mark 9.
Place the butternut squash onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out into a single layer. Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.
While the butternut squash roasts, grate the cheese.
Halve, peel and thinly slice the red onion. Trim the spring onion and thinly slice on an angle.
When the squash has 10 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the beef mince and red onion and cook until the mince is starting to brown and onion starting to soften, 4-5 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the chopped tomatoes, beef stock paste, chipotle and water (see pantry). Stir to combine and simmer until thickened, 3-5 mins. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once cooked, stir the butternut squash through the chilli.
Serve the chipotle beef and butternut squash chilli in bowls.
Top with the spring onion and cheese.