Sloppy Joe with butternut squash wedges
7
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Fancy a change from burgers? Try this classic North American recipe.
Ingredients
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
Lettuce
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)
Garlic
1 clove(s), finely chopped
Beef stock cube(s)
1 cube(s), to make 200ml stock
Instructions
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.
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