Beef and butternut squash moussaka

Beef and butternut squash moussaka

Category: Main meal | Serves: 4-6

Prep time: 10 minutes | Cooking time: Approx 1 hour and 10 minutes


Low cal cooking spray (or 1 tsp unsaturated oil)

1 onion, diced

1 celery stick, diced

1 large carrot, diced

300g 5% extra lean beef mince

3 garlic cloves, crushed

250g (9 oz) butternut squash, peeled and cubed

1 x 440g tin chopped tomatoes

500ml (18 fl oz) home-made or low-salt stock

1 heaped tbsp tomato puree

1 tsp cinnamon

Large pinch allspice

1 tbsp oregano

1 aubergine cut into 1cm slices

250g Greek yogurt (2%)

1 rounded tbsp cornflour

1 large free range egg

20g (3/4 oz) reduced fat mature cheddar, grated

Mixed salad dressed with a squeeze of lemon to serve

  1. Pre-heat oven 180°C, gas 4, fan 170°C. Mist a large pan with cooking spray (or heat oil) and cook the vegetables for about 5 minutes until softened and golden. Add the beef to pan and, breaking up the lumps as you go and cook for 5 another minutes.
  2. Add the squash, tomatoes, stock, tomato puree, spices and oregano and cook gently for 25 minutes. Meanwhile spray the aubergine slices with cooking spray (or lightly brush with oil) and griddle or grill on both sides until completely soft and lightly charred. Tip the mince into a gratin dish and layer over the aubergines.
  3. Mix together yoghurt, cornflour and egg and cheese. Season well with black pepper. Spoon over the top and sprinkle with the cheese. Bake for 30-40 minutes until golden and bubbling. Serve with salad.

Cook’s tips

  • Allow to cool and transfer into a suitable container to freeze.

Nutritional information

Beef and Squash Moussaka