Sloppy Joes with butternut pumpkin wedges
Pumpkin, butternut, raw
900 g, unpeeled, cut into wedges
Extra lean beef mince
Canned diced tomatoes
400 g, (1 x 400g can)
240 g, cut in half (4 x 60g)
1 baby, leaves separated
Dried chilli flakes
1 clove(s), finely chopped
Beef stock cube
1 individual, make up to 200ml stock
2 x 3 second spray(s)
- Preheat oven to 200°C. Place pumpkin on a large baking tray in a single layer and lightly spray with oil. Sprinkle over chilli and half the herbs. Toss to coat and season with salt and pepper. Bake for 40-45 minutes or until golden and softened.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook mince, breaking up with a wooden spoon, and fry until golden brown. Drain off any excess fat.
- Add garlic and cook for 1 minute. Add tomatoes, remaining herbs and stock. Bring to the boil. Reduce heat and simmer for 20 minutes or until reduced.
- Lightly toast cut sides of buns and top with lettuce and mince. Serve with wedges.