Sunday, 29 July 2012

Roasted Butternut Squash with Teriyaki Turkey

You can either use shop bought teriyaki sauce at 1½ syns per tablespoon, or make your own syn free version.

Serves 2
Syn Free on Extra Easy

250g turkey mince
1 butternut squash
2 small onions
1 tbsp soy sauce
½ tsp ground ginger
½ tsp garlic powder
1 tsp Chinese cooking wine
½ tsp sweetener

Cut the squash in half lengthways and scoop out the seeds. Spray the cut sides with Fry Light and bake the squash for 30-40 minutes at 210°C.

Meanwhile, peel and finely chop the onion. Sauté the onion with the turkey until the onion is soft and the meat browned. Add the other ingredients and stir well. Serve with the squash. 


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