Photo of Turkey-stuffed roasted squash by WW

Turkey-stuffed roasted squash

Points® value
Total Time
1 hr 10 min
15 min
55 min
Sweet butternut squash filled with a spicy mix of turkey, beans and tomatoes.


Butternut Squash

2 whole, medium, halved and deseeded

Turkey Breast Mince, raw

300 g, 2%

Spring Onions

6 medium, sliced


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


  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.


Sprinkle 50g crumbled light feta over the top of the turkey mixture before returning the squash to the oven for an extra 3 SmartPoints per serving.