INGREDIENTS:
1 acorn or harlequin squash cut in half horizontally
400-500g turkey mince
1 small onion, finely chopped
1/2 tsp dried thyme
1 small garlic cloves, crushed
1 celery stalk finely chopped
2 tbsp dried barberries or cranberries
1 small apple e.g. cox, peeled, cored and chopped
2 tbsp breadcrumbs
3 tbsp finely grated parmesan cheese
200ml chicken stock
3 tbsp olive oil
Salt and freshly ground pepper for seasoning
Optional: handful of grated cheddar
METHOD:
Pre-head the oven to 200 degrees (180 fan)
Cut off the knobbly bit of the squash so both halves lie flat. Scoop out the seeds and diagonally score the flesh in each direction, taking care not to cut too deep. Brush with oil and bake for 50-60 mins, until the flesh is softened
While the squash is cooking, heat a tbsp oil in a large frying pan and cook the turkey mince with a little salt & pepper, stirring regularly, until cooked through
Remove the meat from the pan and set aside. Add a little more oil and gently cook the onions and dried thyme until the onions are softened and translucent
Add the celery, apple and barberries and cook for another 4 mins
Return the turkey to the pan, add the chicken stock, a little more seasoning and cook for another 3 mins
Add the breadcrumbs and cheese. Stir well and do a taste check for seasoning
Fill the squash halves - you'll think you have too much filling but pack it in with the back of a spoon and pile it on top
Return to the oven for another 15 mins
Optional: take out after 10 mins and grate some cheddar on top, returning to the oven for the final 5 mins.
Notes
I've chosen barberries for this dish due to their delicious tang - cranberries or other dried fruit work too but they are much sweeter. The acorn squash has more fibrous flesh - harlequin and other squashes are softer and more gooey when cooked but both work well with this dish. Autumn on a plate!
Calories per serving | Fat | Carbs | Sugar | Fibre | Protein |
474 | 30g | 38g | 11g | 12g | 59g |
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