How to make Riverford’s organic September squash and black bean chilli

This versatile veg is just coming into season, and is perhaps at its best halved, roasted and filled with hearty chilli

Praise the gourd: is there a more alluring sight on a chilly autumn evening?

Squash and black bean chilli

Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.

 Serves 4

1 medium organic butternut, large onion or smallish crown prince squash
2 tbsp olive oil, plus extra for roasting
1 large onion, chopped
4 celery sticks, finely chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
3 large garlic cloves, crushed
1-2 tsp crushed chipotle organic chillies (if you can’t source them, substitute another fresh or dried red chilli)
1 tsp dried marjoram or handful of fresh oregano
2 bay leaves
2 tsp ground cumin
1 x 400g can chopped tomatoes
2 x 400g cans black beans, rinsed and drained
Juice of 1 lime (approx 2 tbsp)
Small bunch of coriander, finely chopped
Sea salt and black pepper
Grated cheese and/or organic soured cream, to serve (optional)

Heat the oven to 180C/Gas 4. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks. Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.

Stir in the garlic, and cook for another minute. Add the chilli, 1-2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes. Stir in the beans and continue to simmer for a further 10 minutes. 

Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste. 

If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. 

Top with grated cheese or soured cream (or both), if you like.

Soil Association partnered with Riverford to create this recipe for Organic September. For more recipes, visit soilassociation.org/organic-living/organic-recipes