A no-pasta twist on a classic dish
(26 votes)
Cook: 45 Mins
Serves: 4
Price: £1.49 per serving
Nutritional Information
Each 372g serving contains
Energy
1135kj
272kcal
1135kj
272kcal
14%
Fat
6.7g
6.7g
Med
10%
10%
Saturates
2.6g
2.6g
Med
13%
13%
Sugars
12.3g
12.3g
High
14%
14%
Salt
0.33g
0.33g
Med
6%
6%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
305kj/73kcal
Typical energy values per 100g:
305kj/73kcal
Ingredients
1 onion, chopped
2tsp rapeseed oil
1 clove garlic, finely sliced
2 celery sticks, sliced
250g Butcher’s Selection Extra Lean Turkey Mince
200g chopped tomatoes
1 butternut squash, deseed and cut into 2cm chunks
75g ricotta
1tsp nutmeg
25g basil, chopped
juice and zest ½ lemon
4tbsp Parmesan, grated
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
In a lidded pan, cook the onion in rapeseed oil for 5 mins until soft.
3
Uncover, then add the garlic and celery sticks and cook for 2 mins.
4
Increase the heat and add turkey mince. Cook for 8 mins until browned then drain any excess liquid. Stir in chopped tomatoes and simmer for 30 mins.
5
Peel butternut squash, slice off the round end, deseed and cut into 2cm chunks. Slice the other end into long, thin strips. Toss in rapeseed oil, season with pepper and roast for 25-30 mins. Mix the chunks and the mince.
6
Whisk together ricotta, nutmeg and basil and the juice and zest ½ lemon.
7
On 4 plates, layer the mince and roasted squash slices and top with ricotta. Sprinkle on Parmesan, black pepper and basil leaves, to garnish.