Turkey-stuffed roasted squash
0
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Sweet butternut squash filled with a spicy mix of turkey, beans and tomatoes.
Ingredients
Butternut Squash
2 whole, medium, halved and deseeded
Turkey breast mince, raw
300 g, 2%
Spring Onions
6 medium, sliced
Garlic
1 clove(s), finely chopped
Ground Cumin
1 teaspoon(s), level
Santa Maria Chipotle Paste
15 g
Tinned Tomatoes
1 can(s), large
Coriander, fresh
3 tablespoon(s)
Biona Organic Black Beans in Water
1 can(s), drained
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash halves on a large baking tray, cut side up. Roast for 45 minutes, until tender.
2
Meanwhile, mist a large non-stick frying pan with cooking spray and put over a medium-high heat. Add the turkey mince and cook for 5 minutes, stirring to break up any lumps. Add the spring onions and garlic and cook for 3 minutes. Stir in the cumin, chipotle paste, tomatoes and beans and bring to a gentle simmer. Cook for 2-3 minutes, then add the coriander and season to taste.
3
Spoon the turkey mixture into the butternut squash halves and roast for a further 10 minutes. Serve garnished with the extra coriander.
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