Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Squash filled with jackfruit chili
Hearty, filling, warming and vegan - plus 5 of your 5-a-day!
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Ready in 1 hour 30 minutes
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Cooking time 1 hour
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Prep time 30 minutes
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Makes 4 Halves filled with chilli
Five of your 5 a day
Ingredients
For the baked squash
- 2 medium squash’s - sliced in half and de-seeded
- 2 tbsp olive oil
- 1/2 tsp salt
- Pinch of black pepper
For the chilli
- 1 onion chopped roughly
- 1 tbsp olive oil
- 4 cloves garlic sliced
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 courgette chopped into cubes
- 2 red peppers chopped
- 2 tsp harrisa paste
- 1 tsp sriracha sauce
- 1 tbsp tomato puree
- 1 pack of black beans drained
- 1 can jackfruit drained
- 1 can chopped tomatoes
- Juice 1/2 lime
Toppings
- 1 Avocado sliced
- 10g coriander
Method
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1
Pre-heat your oven to 180c
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2
Remove the seeds of the squashes and score the flesh diagonally.
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3
Place the butternut squash on a baking tray and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 45-minutes to 1 hour or until tender inside and caramelised on the outside. Remove from the oven and drain off any water.
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4
Scoop out the flesh so you have a shell around 1cm thick left in the skin. When cool, roughly chop up the flesh. Set aside.
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5
Add the oil to your saucepan on a medium heat then add in the onion. Fry for 8-10 minutes until soft. Add in the garlic and spices and cook for a further few minutes then add in the vegtables to your pan and fry for 2-3 minutes.
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6
Next add the harissa paste, tomato purée, sriracha and stir to combine. Then add in the beans, jackfruit and tomatoes and simmer for 10 minutes.
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7
Now add in the reserved cooked squash. Stir to combine. Season with salt and pepper then add the lime.
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8
Spoon the filling into the squash cavities, top with avocado and coriander to serve.
