Heat oven to gas mark 7, 220C
Peel vegeetables & deseed acorn squash if used & cut into cubes.
Heat oil in a large roasting tin and add vegetables and fry until they are light gold at edges. Add spices and cook for 1 minute. Pour in honey and place in oven and cook for 20 minutes.
Slice each turkey breast fillet in half lengthwise and roll bacon or pancetta around each fillet. Place on top of roots and cook for 25 minutes.
Remove from the oven and transfer to a serving dish and keep warm in switched off oven.
Place the roasting tin over a low heat, add the Knorr stock pot and about half a pint of water and stir, scraping up any tasty bits from pan.
Whisk in the cubed butter and pour over the roots and turkey and serve.
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