Turkey–butternut squash ragout
Equipment
Ingrediënten
- 1½ lb turkey thighs about 2 medium, skin removed
- 1 small butternut squash about 2 lb, peeled, seeded and cut into 1½-inch pieces (3 cups)
- 1 medium onion cut in half, sliced
- 1 can baked beans undrained
- 1 can diced tomatoes with Italian seasonings undrained
- 2 tablespoons chopped fresh parsley
Instructies
- Spray 3- to 4-quart slow cooker with cooking spray.
- In slow cooker, mix all ingredients except parsley.
- Cover; cook on Low heat setting 7 to 8 hours.
- Remove turkey from slow cooker; place on cutting board.
- Remove meat from bones; discard bones.
- Return turkey to slow cooker; stir to combine.
- Just before serving, sprinkle with parsley.
Notes / Tips / Wine Advice:
Healthy twist :
Butternut squash, rich in color and great flavor, is an excellent source of vitamin A.
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