Friday, 16 November 2012

Squash & Turkey Bake

Having a pack of turkey mince in the fridge and none of my usual turkey mince recipes hitting my gastric juices I went in search of something a bit more 'punchy'.  This search led me to the website and a recipe from the delightful Nigel Slater.  A recipe that take the humble if not a little bland but oh so good for you if you are watching your weight turkey mince and turns it into a flavour packed and colourful baked dish, perfect for dreary, dark and cold Autumn evenings.

Squash & Turkey Bake
Serves 4  Est WW Pro Points per Serving 9

1 butternut squash, peeled and chopped
1 tbsp oil
1 onion, chopped
2 cloves garlic, minced
150g chestnut mushrooms, quartered
3 sprigs fresh thyme or 1 tsp dried
500g turkey mince
1 tbsp flour
400ml red wine
splash Worcestershire sauce
1 tbsp butter
a scratch of orange zest

Preheat oven to 200oc/GM6.  Steam the butternut squash until soft about 25mins.
Heat half the oil of a large pan and gently soften the onion and garlic, then add in the mushrooms and thyme, fry until soft then transfer to a mixing bowl.

Add the remaining oil to the pan and fry the turkey mince, season with S&P and stir in the flour.  Cook for a couple of minutes then pour in the red wine and a splash of Worcestershire sauce, stir and then bring to a simmer and cook for a further 5 minutes to reduce slightly.  Tip the onions and mushrooms back in and cook for another 5 minutes.  Turn out in to your baking dish.

Mash the butternut squash and stir through the butter and a little grating of orange zest, Season to taste then pile the mash on top of the turkey mixture.  Bake in the oven for 35-45 minutes.

I served with sprouts and a spiced red cabbage and it certainly made a punchy colourful meal.  Perfect for cheering up these dark nights.  Plus the left over wine was a perfect accompaniment.

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