The earthy butternut squash is perfect in this heavily spiced tomato chilli-non carne. It's a filling meal, perfect for the winter months when you come in from a long day in the cold.
SERVES 4
TIME 50 minutes
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, grated
2 teaspoons sweet smoked paprika
¼ teaspoon chilli flakes
2 tablespoons tomato puree
400g passata
300g peeled butternut squash and/or sweet potato, cut into cubes
1 x 400g kidney beans, drained and rinsed
Rice (to serve)
Put the oil into a large saucepan over a medium heat, add in the onion and fry for 8 minutes until softened. Tip in the garlic, paprika, chilli and tomato puree and fry for 30 seconds until it’s starting to smell fragrant.
Tip in the passata, 200ml water, butternut squash and/or sweet potato and kidney beans, bring to simmer, cover and cook for 35 minutes until the vegetables are soft. Season to taste with lots of fresh black pepper and salt.
