Sloppy Joes with butternut pumpkin wedges
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
900 g, unpeeled, cut into wedges
Extra lean beef mince, raw
500 g
Canned diced tomatoes
400 g, (1 x 400g can)
Hamburger roll
240 g, cut in half (4 x 60g)
Cos lettuce
1 baby, leaves separated
Dried chilli flakes
½ tsp
Dried herbs
1 tsp
Garlic
1 clove(s), finely chopped
Beef stock cube
1 individual, make up to 200ml stock
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Lightly toast cut sides of buns and top with lettuce and mince. Serve with wedges.
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