Sloppy Joe with butternut squash wedges
1 whole, medium, (approx 900g), skin on, deseeded and cut into wedges
Extra lean beef mince (5% fat), raw
1 can(s), large, chopped
4 medium, cut in half
1 individual, Little Gem, leaves separated
½ teaspoons, level
Dried Mixed Herbs
Calorie controlled cooking spray
1 clove(s), finely chopped
Beef stock cube(s)
1 cube(s), to make 200ml stock
- 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.
- 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.
- 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.
- Lightly toast the cut sides of the buns and top with the lettuce and mince. Serve with the butternut squash wedges.