Ingredients
- turkey breast 130 g
- butternut squash 180 g
- cabbage 100 g
- olive oil 7 g
- apple cider vinegar 10 ml
- salt, pepper, rosemary.
Instructions
- Preheat the oven to 200°C. Cut the squash into cubes, removing the skin and seeds.
- Place the squash on a baking tray, drizzle with half the olive oil, season with salt and rosemary. Bake for 25 minutes.
- Season the turkey with salt and pepper, add it to the tray for the last 15 minutes of cooking.
- Meanwhile, thinly slice the cabbage and dress it with the remaining olive oil and apple cider vinegar.
- Serve the turkey alongside the caramelized squash and crunchy cabbage salad.
Butternut squash is an excellent source of beta-carotene and complex carbohydrates with a moderate glycemic index. Roasting naturally caramelizes its sugars, creating a sweet taste without additives.
Cabbage is part of the cruciferous family, known for its glucosinolates that support natural detoxification processes. It also provides vitamin C and fiber to support digestion. Turkey completes the meal with lean protein and tryptophan. It's an autumn-inspired meal that nourishes and satisfies.
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