Make light work of preparing a midweek meal with these flavour-packed naan breads, topped with butternut squash and spiced mince.
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the olive oil in a large frying pan, add the butternut squash, then cook over a medium heat for 10-15 minutes, stirring often, until almost tender.
- Add the onion and cook for 3 minutes. Add the turkey mince and cook over a high heat for 3-4 minutes until cooked through. Stir in the spices and cook for 2 minutes.
- Warm the naans in the oven for 5-8 minutes, then divide between 4 plates. Top with the mince mixture, drizzle over a little yogurt and scatter with the chopped mint.
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