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
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.
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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