Butternut Squash Chilli

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Step 1.

Preheat your oven to 200°C/392°F.

Step 2.

Cut the butternut squash into wedges, leaving the skin on. Slice the red onions and finely chop the garlic cloves.

Step 3.

Put the squash on a roasting tray and drizzle with oil. Rub with 1 tbsp of harissa and 1 tsp of ground cumin. Season with salt and pepper. Roast for 40 minutes until soft.

Step 4.

Meanwhile, put a pan on a medium heat. Add a splash of oil with the onions. Fry until soft, adding a splash of water (if needed) to stop them from catching.

Step 5.

Add half the garlic, 1 tbsp of harissa and 1 tsp of ground cumin. Fry for 1 minute.

Step 6.

Pour in the chopped tomatoes. Fill up one of the tins with water and pour that in too.

Step 7.

Drain the chickpeas and kidney beans, tip them into the tomato sauce and bring to the boil. Season with salt and pepper. Leave to bubble away. You want to reduce the sauce to a nice, thick consistency.

Step 8.

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. This should take around 10 minutes.

Step 9.

Stir the cooked squash into the chilli. Top with a spoonful of yoghurt swirled with harissa and chopped coriander. Place the garlic pitta crisps on the side. Enjoy!

Keep the squash in the oven until it is delicious and soft and caramelised.

1 Butternut Squash
2 Red Onions
4 Cloves of Garlic
2 Tbsp Harissa Paste
2 Tsp Ground Cumin
800g Chopped Tomatoes (2 Tins)
400g Chickpeas
400g Kidney Beans
3 Pitta Breads
150ml Natural Yogurt
Bunch of Coriander
Salt
Pepper
Olive Oil