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Reference to Producing Tasty Roasted butternut squash chilli

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Roasted butternut squash chilli

We hope you got benefit from reading it, now let's go back to roasted butternut squash chilli recipe. To cook roasted butternut squash chilli you only need 16 ingredients and 7 steps. Here is how you do it.

To make an extraordinary Roasted butternut squash chilli, here are the components required:

  1. Take 2 of peppers.
  2. Provide 2 of large sweet potatoes.
  3. Get 1 of large onion.
  4. Take 1/2 of lemon.
  5. Provide 1 tin of mixed beans.
  6. Prepare 1 tin of chickpeas.
  7. Prepare 1 tin of chopped tomatoes.
  8. Get of Pita bread.
  9. Prepare 3 teaspoons of chilli powder.
  10. Prepare 2 teaspoons of cumin.
  11. Provide 2 teaspoons of paprika.
  12. Use 1 teaspoon of cinnamon.
  13. Provide 1/4 teaspoon of salt.
  14. You need 1/4 teaspoon of pepper.
  15. Provide 1/2 teaspoons of oregano.
  16. Get 1 clove of garlic.

After readying the components, now you are ready to cook your appetizing Roasted butternut squash chilli by following the instructions below:

  1. Peel, chop and part boil 2 large sweet potatoes..
  2. Then add the chopped onion and crushed garlic to a frying pan on medium heat, with a dash of olive oil. When it starts to brown add the chopped peppers.
  3. When the onions and peppers are cooked, add the tin of mixed beans and chickpeas and give it a good stir. Then mix all the spices listed above in a cup and add this to the pan whilst leaving little bit left in the cup to use later on. Stir again..
  4. Add the tin of chopped tomatoes and stir again. Fill up the empty tin half way with water and add to the pan. Stir again. Allow it to simmer and become thicker..
  5. Once the sweet potato is part boiled, drain and place on a baking tray. Pour a thin layer of vegetable oil over the potato and mix gently, so that the oil is covering all the chunks. Then using the left over spices in the cup, sprinkle this all over the chunks and mix gently..
  6. Place the tray into the oven for 30 minutes at 180 degrees. Or cook until roasted. Don’t forget to turn the chunks over half way. Keep checking on the chilli mix and turn up the heat if needed to make it thicker. Once thicker, squeeze in the lemon juice and stir..
  7. When the sweet potato is roasted and the chilli tastes good to go, serve on a plate together with rice/pita or both! Add a dash of Greek yogurt if you can’t handle the heat 😋.

It strikes that balance between spicy and sweet that I love in Mexican food, like a good mole sauce. Hope everyone had a great Thanksgiving weekend! It always comes and goes way too quickly. I added in roasted red peppers along with the fire roasted tomatoes… also instead of chili powder I add chili garlic I love butternut squash so I think this is a great way to make chilli. Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week, from BBC Good Food.

Recipe : Roasted butternut squash chilli

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