Warming Butternut Squash & Turkey Stew

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