Brews & Eats
RECIPE: Make room for squash

Recipe from Riverford Organics 

squash and black bean chilli

serves 4

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.

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)

  •  Heat the oven to 180°C/Gas 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.
  • RECIPE: Make room for squash