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Butternut squash mince bake

Butternut squash mince bake

In South Africa, a tradition is to start a pot of this spicy warming sweet and sour fruit mince and keep it on the stove all winter, adding more meats, vegetables and fruits as it got used up. Here it has been transformed into this unusual mince pie recipe topped with a grated cheese.
By Caroline Marson
Serves 8
Prep/Cook time: 10-20 minutes
a tray bake in shades of gold and orange squash filled with mince

Ingredients

3 tbsp olive oil
2 medium butternut squash, peeled, deseeded and cut into chunks
Save the peeled skins and use to make stock for soup or stews. Freeze until required.
1kg minced lamb, beef or mutton
1 onion, peeled and finely chopped
Check your freezer for a chopped onion you may need to use up.
2 garlic cloves, peeled and crushed
2 tbsp tomato puree
1 tbsp curry powder
2 x 400g canned chopped tomatoes
2 tbsp mango chutney
1 can whole apricots
570ml milk
Salt & ground black pepper

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. Remember to defrost your meat! Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.

    This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
  2. Heat the oven to 190°C (375°F) mark 5. Put 2 tbsp olive oil in a bowl and add the butternut squash, season and mix well. Tip into a roasting tin and roast for 25 - 30 minutes, until just tender.

  3. Meanwhile, in a large casserole, heat the remaining oil and stir fry the onions for 5 minutes or until soft. Add the mince and cook until browned about 10 minutes. Discard any excess fat.

  4. Add the garlic, tomato puree and curry powder and cook for a further 1 minute.

  5. Add the chopped tomatoes, mango chutney, drained apricots and milk. Bring to the boil and cook for about 20 minutes, top up with water if it begins to get too dry. Add the roasted butternut squash and taste and season. Spoon into a 1.5 litre ovenproof pie dish or smaller dishes for the freezer. Scatter with the grated cheese.

  6. Cook for 20-25 minutes, until golden. Serve with a salad, baked potato or seasonal vegetables

  7. Remember to freeze any portions you dont eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy. Simply defrost in the fridge and use within 24 hours. 

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer for 3-6 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.