The easiest butternut squash chilli. Perfect warming veggie dish.
Keep the squash in the oven until it is delicious and soft and caramelised.
Cooking Time (Includes Preparation Time): 1 Hour
1 Butternut Squash - £0.80
2 Red Onions - £0.22
4 Garlic Cloves - £0.30
2 tbsp Harissa Paste (plus more to serve) - £1.60
2 tsp Ground Cumin - £0.85
2 tins Chopped Tomatoes - £0.60
1 Tin Chickpeas - £0.45
1 Tin Kidney Beans - £0.45
3 Pita Breads - £0.60
150ml Natural Yogurt £0.60
1 Bunch Coriander - £0.70
Total Cost - £6.77
Preheat your oven to 200C/180C Fan.
Cut the butternut squash into wedges, leaving the skin on. Slice the red onions and finely chop the garlic cloves. Put the squash on a roasting tray, drizzle with oil then rub with 1 tbsp harissa and 1 tsp ground cumin. Season with salt and pepper then roast for 35-40 minutes until soft.
Meanwhile put a pan on a medium heat. Add the oil with the onions, fry until soft, adding a splash of water to stop them from catching
. Add 1/2 the garlic, remaining 1 tbsp harissa and 1tsp ground cumin, fry for 1 minute then pour in the chopped tomatoes. Fill up one of the tins with water, pour that in too. Drain the chickpeas and kidney beans, tip them into the tomato sauce, bring to the boil, season then leave to bubble away whilst the butternut cooks. You want to reduce the sauce to a nice thick consistency.
Cut the pitta bread into strips using scissors. Toss with the remaining chopped garlic and a good drizzle of oil and some salt. Spread out onto a baking tray. Roast in the oven underneath the squash until crisp, around 10 minutes.
Stir the cooked squash into the chilli, top with a spoonful of yogurt swirled with harissa and chopped coriander with the garlic pitta crisps alongside.