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Butternut Chilijack
Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 2 butternut squashes, peeled, seeded, and diced | 2 tbsp grapeseed oil | |
| 2 red onions, diced | 2 tomatoes, diced, or 225 g (8 oz) drained, canned chopped tomatoes | |
| 60 g (2 oz) sliced jalapeno chillies (from a can or jar) | 225 g (8 oz) frozen corn kernels, thawed | |
| 1 tbsp mild chilli powder | 225 g (8 oz) grated Monterey Jack cheese | |
| 1/2 tsp cayenne (optional) | A handful of fresh coriander leaves, torn in pieces | |
| Kosher salt and freshly ground black pepper |
directions
Prep:
20 min
Total:
45 min
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1
Preheat the oven to 190°C (375°F/Gas 5). Combine the squash, onions, and chillies in a roasting tin and season with the chilli powder, cayenne, salt, and pepper. Drizzle the grapeseed oil over and toss well. Roast until just tender but still with some texture, 25–30 minutes.
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2
Remove from the oven and tip into a large bowl. Add the tomatoes, corn, Monterey jack cheese, and coriander. Mix gently until the cheese begins to melt. Serve warm.
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