Photo of Sloppy Joe with butternut squash wedges by WW

Sloppy Joe with butternut squash wedges

Points® value
Total Time
1 hr
15 min
45 min
Fancy a change from burgers? Try this classic North American recipe.


Butternut Squash

1 whole, medium, (approx 900g), skin on, deseeded and cut into wedges

Extra lean beef mince (5% fat), raw

500 g

Tinned Tomatoes

1 can(s), large, chopped

Burger bun

4 medium, cut in half


1 individual, Little Gem, leaves separated

Olive Oil

1 tablespoon(s)

Chilli flakes

½ teaspoon(s), level

Dried Mixed Herbs

1 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)


1 clove(s), finely chopped

Beef stock cube(s)

1 cube(s), to make 200ml stock


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread the butternut squash wedges out on a baking tray. Drizzle with the olive oil and scatter over the chilli flakes and half the dried mixed herbs. Toss to coat and season to taste. Roast for 40-45 minutes until golden and softened.
  2. Meanwhile, put a nonstick frying pan over a high heat and mist with cooking spray. Add the mince, breaking up with a wooden spoon, and fry until golden brown. Drain off any excess fat.
  3. Add the garlic and cook for 1 minute, then add the chopped tomatoes, the remaining dried mixed herbs and the beef stock. Bring to the boil, then simmer for 20 minutes until reduced.
  4. Lightly toast the cut sides of the buns and top with the lettuce and mince. Serve with the butternut squash wedges.


Add a tin of drained and rinsed kidney beans to the mince mixture for a chilli con carne twist. The SmartPoints will remain the same.