This was a recipe I found on Pinterest. Now normally I just oogle food on Pinterest, salivate a little but never actually go ahead and try it. Well I gave this one a go (with a few wee tweaks) and it was heaven! We had it two nights in a row we enjoyed it so much! The recipe is found here. And as per usual I will copy it here just in case that website is ever removed so I have a go to place for all my fave recipes.
Ingredients:
- Butternut Squash 2 small (I had 2 large so used one each night and we just had half each which was ample.
- Olive oil 1 tbsp
- One medium onion, chopped.
- 2 Garlic cloves, chopped.
- Fresh coriander, about 10-15 sprigs.
- 1 Large red bell pepper, diced.
- Minced turkey 500g
- Tomato Paste 1 tbsp
- Chipotle Paste 1 tbsp
- Wild Rice cooked, 1 cup (all I could find in my supermarket was wild rice miked in with basmati so I just cooked the recommended amount on the packet for two people)
- Feta Cheese, they say 2 tbsp but I just crumbled on loads till I was happy.
- Salt and Pepper
Method:
- Cook your rice as per packet instructions and set aside.
- Cut your Butternut Squash lengthways (pretty tricky I found), scoop out the seeds and place face down on baking sheet and cook for forty minutes (as mine was pretty big I did it for over an hour waiting for it to be nice and soft on the inside).
- When the squash is cool enough scoop out the flesh leaving a border about 1 inch.
- Now for the filling, Heat the olive oil in a high sided pan. Cook your onions, coriander (leaves and stalks) and your red bell pepper gently for ten minutes.
- Add the turkey and cook until the meat is no longer pink.
- Now add everything, using salt and pepper to taste.
- Pop mixture into your butternut squash, sprinkle on feta cheese and bake for 20mins
- Once ready I sprinkled on a little more feta and some more coriander
- Hold your belly in appreciation.
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