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Sloppy Joes with butternut pumpkin wedges

Sloppy Joes with butternut pumpkin wedges

Total Time
1 hr
15 min
45 min


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


1 clove(s), finely chopped

Beef stock cube

1 individual, make up to 200ml stock

Oil spray

2 x 3 second spray(s)


  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.


TIP: Add a can of rinsed and drained kidney beans to the mince mixture for a chilli con carne twist. The mince mixture can be frozen in an airtight container for up to 3 months