Mexican Beef & Squash Mash from Riverford Organic Farms

This is a wonderful Mexican Beef & Squash Mash from Riverford Recipe Box. Free delivery, all organic ingredients and only 2 pans needed.

Watch us cooking it over on our blog

Beef is a nutrient dense food packed with B12, B3, B6, iron, and the antioxidants selenium and zinc. Also being grass fed this beef may have good levels of vitamin email, beta-carotene and omega 3 fatty acids. Add to that the beta-carotene in the wonderfully deep orange butternut squash and we think this recipe packs a punch of antioxidants.

Recipe by Riverford Organic Farms
Serves - 2
Prep. Time - 10 mins
Cooking Time - 20 mins


  • 1 small butternut squash -peeled, halved, deseeded and then diced into 2cm chunks
  • 1 red onion – peeled, halved and thinly sliced
  • 1 red pepper and 1 yellow pepper -both deseeded and in 1cm slices
  • 15g coriander – roughly chopped
  • 1 fresh chilli – deseeded and finely chopped
  • 1 lime – cut into wedges
  • 250g beef stir-fry strips
  • 1 Mexican chilli spice pot (make your own from 1tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, ¼ tsp ground cinnamon)
  • 1/2 small pot soured cream (leave out for DF)
  • Salt & pepper
  • Olive oil for frying


A note from the Riverford Chef

The beef in this recipe is lean and thinly cut so it takes very little time to cook. Cook it on high heat to ensure you get some colour on the outside; it adds to the flavour. Let the meat sit for a while to relax, in much the same way you would with a steak; it makes for a juicier result.


  • Boil the squash in a medium saucepan of water (with a pinch of salt in it) until tender – approx. 12 to 15 mins.
  • While the squash is boiling. heat 1 tbsp of oil in a large frying pan. Gently fry the onion and peppers for 15 mins, stirring often, until softened. Add a splash of water if they look like catching.
  • Season the beef.
  • Transfer the pepper and onion to a plate. Add another 1 tbsp of oil to the pan. Turn up the heat and stir-fry the beef for 1 min.
  • Return the pepper and onion to the pan. Stir in the chilli spice pot and add fresh chilli to your taste. Fry for 1 min.
  • Add a squeeze of lime juice. Remove from the heat. Set aside.
  • Drain the squash. Return it to the pan. Mash it and season, to taste.
  • Divide the squash mash between 2 plates and serve with the beef and pepper. Add a dollop of soured cream and garnish with coriander and a wedge of the remaining lime. Sprinkle with more fresh chilli to your taste.

Nutritional info per 100g/ 636g serving:

Energy (kJ) 364/2314

Energy(kCal) 87 /550

Fat (g) 3.8 /24

of which saturates (g) 1.1 /6.9

Carbohydrates (g) 5.4 /34

of which sugars (g) 2.3 /15

Protein (g) 7.2/ 46

Salt (g) 0.24 /1.5


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