We've been eating quite a lot of bolognaise and chilli recently, mainly because I've been spending a lot of time making marshmallows, and it's easy to grab a pack of turkey mince and rustle something up quickly for dinner.
I decided to make something a little different with the latest pack of turkey mince, which required only very little prep and cooking, before popping in the oven to finish off.
Warming Butternut Squash & Turkey Stew - serves 4/5
1 tbsp olive oil
1 onion, chopped
1/2 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
pinch of chilli flakes (optional)
800g turkey mince
400g tin of chopped tomatoes
400ml chicken or beef stock
500g butternut squash, peeled & diced
- heat the oil in a large lidded (ovenproof) frying pan/casserole
- add the onion and spices and fry for 1 minute
- add the turkey mince and fry until it turns brown
- add the tomatoes, stock and butternut squash
- increase the heat and bring to a simmer
- remove from heat, place the lid on and pop into a preheated 180C oven for 50 minutes
- remove the lid and continue cooking for an additional 10 minutes
serve with rice and a spoonful of Greek yogurt and a scattering of chopped coriander
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