Butternut Squash & Turkey Ragout

by | Nov 17, 2019 | Fruit/Veggies, Meat/Fish, Recipes

This is a versatile dish that works as a weekly meal for holiday fine dining or even camping. Another nicety is that it’s gluten and dairy-free, and packaged with nutrients. And it’s just as delicious vegan and makes for yummy leftovers.

Butternut Squash & Turkey Ragout

Bill Bloom
This is a versatile dish that works as a weekly meal to holiday fine dining or even camping. Another nicety is that its gluten and dairy-free, and packaged with nutrients. And it’s just as delicious vegan and makes for yummy leftovers.
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 lbs Butternut Squash cut in 1-inch pieces (907 g)
  • 4 cups Red Onions peeled, chopped (about 2 onions)
  • 2 Turkey thighs (30 ml)
  • 3 tbsp Olive Oil (30 ml)
  • Salt and Pepper to taste
  • 16 oz greens of choice (Spinach, Chard, Kale, Beet) (454 g)
  • ¾ cup Dried Cranberries (75 g)

Instructions
 

  • Preheat Sunflair® Solar Oven. Combine squash, onions, olive oil in large bowl; season with salt and pepper to taste and place in roaster. Coat turkey with olive oil, and season with salt and pepper. Place on top of squash. Cover with lid.
    2 lbs Butternut Squash, 4 cups Red Onions, 2 Turkey thighs, 3 tbsp Olive Oil, Salt and Pepper to taste
  • Cook in Sunflair® until tender, about 3-4 hours.
  • Remove turkey to remove skin and bone. Cut meat into chunks, and return to roaster.
  • Add spinach and dried cranberries; toss to combine. Cover for a few minutes until wilted.
    16 oz greens of choice (Spinach, Chard, Kale, Beet), ¾ cup Dried Cranberries
  • Serve in a shallow bowl.

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