1 butternut squash
1 packet lean mince ( preferably 5% )
2 garlic cloves
1 punnet of mushrooms
Beef stock pot
Paprika -1 tablespoon
Chilly flakes – I use 1 teaspoon with the kids I don’t want it too hot so adjust to your liking.
Italian seasoning -1 tablespoon
Worcestershire sauce -2 tablespoons
Preheat your oven to 200 degrees( based on a fan oven)
Peel your squash and cut into bite sized pieces. Parboil them until near soft.
Fry your mince and when starting to brown add in your chopped onion and garlic.
Add chopped mushrooms after a few more minutes
Once mince is full browned add in all your herbs and spices , Worcestershire sauce and 500ml of the beef stock pot . Let this mix simmer for a little while until the stock reduces down by half
Add the mince to a roasting dish and layer the butternut squash over the mince, and season the squash with more paprika and italian herbs.
(add your chorizo to the mince at this stage if you are adding some for extra spice)
Oven cook until the squash starts to caramelise ( you will see it beginning to turn brown on the edges ) and has a slight crunch to it. This should only take fifteen to twenty minutes.
This spicy mince also goes really well with normal roasties , mash or sweet potato chips too 🙂