Servings: 4
Preparation: 15 minutes
Cooking: according to package and 8 to 10 minutes
Ingredients
1 boneless Butterball turkey breast
60 ml (4 tbsp) butter
250 ml (1 cup) onion, minced
3 cloves garlic, minced
30 ml (2 tbsp) maple syrup
1/2 chicken bouillon cube
15 ml (1 tbsp) mustard seeds
1 pumpkin or Buttercup squash, peeled and cubed
5 ml (1 tsp) thyme leaves
125 ml (1/2 cup) lager
1 pinch cayenne pepper
250 ml (1 cup) chicken broth
250 ml (1 cup) dried cranberries
4 servings cooked fresh pasta
125 ml (1/2 cup) grated parmesan
Salt and pepper to taste
Preparation
According to package directions, roast the Butterball turkey breast.
Cut the breast into 1-inch thick slices.
In a hot skillet, brown the turkey slices in 30 ml (2 tbsp) of butter, 2 to 3 minutes.
Add the onion, 1 clove of garlic, maple syrup, bouillon cube, mustard seeds and cook for another 2 minutes. Check the seasoning.
In another hot skillet, brown the pumpkin cubes in the remaining butter, 2 to 3 minutes.
Add the remaining garlic, thyme, beer and continue cooking, 2 to 3 minutes, until the cubes are tender. Check the seasoning.
Add the cranberries.
Serve the squash cubes on the fresh pasta, spread the turkey slices and parmesan.
