Butternut pumpkin with Moroccan-spiced turkey
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2
- Butternut pumpkin, 1½ cup(s) (diced)
- Extra virgin olive oil, 2 teaspoon(s)
- Red capsicum, 1 capsicum(s), chopped
- Onion, any type, 1 medium, sliced
- Turkey mince, 300 g
- Moroccan seasoning, 3 teaspoon(s)
- Tomato paste, no added salt, 1 tablespoon(s)
Method
Preheat the oven to 200°C. Line a baking tray with baking paper.
Place the pumpkin on the tray and add 1 teaspoon of oil. Toss to coat. Bake in an even layer for 30 to 45 minutes, shaking every 10 minutes, until golden brown.
Meanwhile, heat the remaining 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the capsicum and onions and cook, stirring, for 3 minutes, or until vegetables soften.
Add the turkey mince, stir to break up lumps for 5 minutes, or until the turkey changes colour. Add the Moroccan seasoning, stir to combine and cook for 30 seconds. Add the tomato paste and cook, stirring, for a further 5 minutes.
Divide the roasted butternut pumpkin between two serving plates. Spoon the turkey mixture over the pumpkin and enjoy.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 357 |
| Protein | 38.7 g |
| Total fat | 12.9 g |
| - Saturated fat | 3.5 g |
| Total carbohydrates | 16 g |
| - Total sugars | 13.9 g |
| Fibre | 6.3 g |
| Sodium | 56 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series