Recipe from Riverford Organics
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)