Turkey mince with squash & porcini

What's for dinner?

As we only eat chicken, turkey and fish plus lots of vegetables, it's easy to keep cooking the same dishes. Tonight was time for me to create a new recipe, something different that would satisfy our hungry tums. Hubby had bought turkey mince earlier, we'd eaten chilli Thursday night, had turkey meatballs and bolognese sauce earlier in the week, so time to see what I could find that would go with the mince. Jacket potatoes are perfect for an October evening, there was a butternut squash on the side, I've always got tinned tomatoes, dried porcini and fresh herbs, so invention time, here we come.

Ingredients

1 tbsp olive oil
1 onion chopped
1 clove garlic, chopped
500g turkey mince
1/2 butternut squash, peeled and cut into 1cm dice
1 tin chopped tomatoes
1 tbsp fresh thyme, chopped
1 beef stock pot
1 handful dried porcini, soaked in 1/2 cup hot water for 20 minutes
pepper

Method

In a large saucepan, heat the oil and gently fry the onion until soft, increase heat to medium, add the garlic and mince and fry until the mince is browned. Add the squash and continue to fry for another minute. Add the tinned tomatoes and fresh thyme. Pop in the stock pot and cook gently, stirring occasionally.
Remove the porcini from the soaking water, chop into small pieces and add to the mince. Carefully add the soaking water (don't add the final bit as there may be grit in the bottom).
Simmer for 30 minutes, stirring occasionally, season with a couple of twists of freshly ground black pepper.
You shouldn't need to add any further salt.