Rosemary Fig Glazed Turkey
with Roasted Chili Squash and Garlicy Broccoli
Savour this rosemary fig glazed turkey paired with roasted chili squash for a touch of heat and garlicky broccoli for a crisp, savoury side. A blend of sweet, spicy, and aromatic flavours perfect for any gathering!
Tags:
Quick
Allergens:
Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
340 g
Turkey Breast Portions
1 unit(s)
Rosemary, sprig
340 g
Butternut Squash, cubes
1 unit(s)
Garlic, bulb
227 g
Broccoli
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
1 tsp
Pepper*
Nutrition Values
Calories520 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate33 g
Sugar12 g
Dietary Fiber6 g
Protein46 g
Cholesterol95 mg
Sodium220 mg
Trans Fat0 g
Potassium1700 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Whisk
•Small Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Add squash, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) chili flakes to one side of a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat.
- Roast in the middle the of oven, until beginning to soften, 10-12 min.
2
- Meanwhile, strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.
- Peel, then mince or grate the garlic.
- Cut broccoli into bite-sized pieces.
- To a small bowl, add fig jam, balsamic vinegar and 2 tbsp (4 tbsp) water. Whisk to combine.
3
- When squash has roasted for 10 min, remove the baking sheet from the oven and stir.
- Add broccoli and garlic to the other side of the parchement-lined baking sheet. Toss broccoli with 1 tbsp (2 tbsp) oil and season with salt and pepper.
- Return to the middle of the oven until broccoli is golden-brown and squash is tender, 12-14 min.
4
- Meanwhile, pat turkey dry with paper towels. Season with the rosemary, salt and pepper.
- Heat a large non-stick pan over medium-high heat. Add 1 tbsp (2 tbsp) oil, then turkey.
- Cook until golden-brown all over and cooked through, 6-8 min.**
5
- Reduce heat on the pan with the turkey to medium. Pour in the fig glaze. (TESTER Is it better to brush?)
- Cook, flipping the turkey once, until glaze has covered the turkey, 1-2 min. (TESTER Check timing. Is it better to finish in oven?)
6
- Thinly slice the turkey.
- Divide the turkey, garlicy broccoli and chili squash between plates.