2 squash - such as onion or acorn - bear in mind you
will use the squash as the ‘bowl’
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 large red chilli, chopped
2 x 400g cans chopped tomatoes
1 tbsp dark brown muscovado sugar
1 tbsp chipotle paste
1 red pepper, deseeded and chopped
410g can black beans, drained and rinsed
Chop the top of the squashes off, spoon out the flesh and chop it roughly - you are aiming to get a bowl out of the squash .
Bake the squash bowl and it’s lid at 180 C for 30 - 40 minutes until soft but still holding it’s shape.
Heat the oil in a large saucepan and cook the onion and pepper for 5 minutes, or until softened. Add the garlic and red chilli, and cook for a further minute. Add the squash, tomatoes, sugar, chipotle paste and 150ml cold water. Cover and simmer gently for 10 minutes.
Stir in the squash, cover and simmer for a further 30 - 40 minutes, stirring occasionally, until the squash is tender and the sauce has thickened. Finally, add the beans and simmer for 5 minutes.
Serve immediately inside the squash bowls with coriander, avocado and pickled pink onions to garnish.