Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories239 kcal (12%)
Total Fat9.3 g (13%)
Carbs24.5 g (9%)
Sugars4.7 g (5%)
Protein17.6 g (35%)
Sodium207.5 mg (10%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 180C/160C Fan/Gas 4.
OvenPreheatStep 2
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.
Step 3
In a lidded pan, cook the onion in rapeseed oil for 5 mins until soft.
Step 4
Uncover, then add the garlic and celery sticks and cook for 2 mins.
Step 5
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.
Step 6
Mix the chunks and the mince.
Step 7
Whisk together ricotta, nutmeg and basil and the juice and zest ½ lemon.
Step 8
On 4 plates, layer the mince and roasted squash slices and top with ricotta. Sprinkle on ta Parmesan, black pepper and basil leaves, to garnish.
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