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.

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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.