Turkey & Butternut Stew with Crisp Sage

Ingredients

• 14 oz (400 g) ground turkey
• 1 lb 5 oz (600 g) diced butternut squash
• 1 onion (120 g)
• 2 cups (320 g) canned cannellini beans, rinsed
• 3 cups (720 ml) low-sodium chicken broth
• 3 tbsp (45 ml) olive oil
• 1/3 cup (10 g) fresh sage
• 3 garlic cloves (9 g)
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (16 g) pumpkin seeds

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Method

1. Fry the sage leaves in the oil for 20 seconds until they stop sizzling, lift them out and keep them.
2. Brown the turkey hard in the same oil, leaving it undisturbed between stirs, about 8 minutes.
3. Add the onion and garlic for 3 minutes, then the squash cut into 2 cm dice and the boiling broth. Simmer 10 minutes, until it gives to a spoon.
4. Crush a quarter of the squash into the broth to thicken it, stir in the beans and warm through.
5. Finish with the lemon off the heat, crumble the fried sage over and scatter the toasted pumpkin seeds on.