Roasted Butternut Squash with Tuna & Cottage Cheese

A protein-rich, nutrient-packed meal with slow carbohydrates — and above all, one of the tastiest fitness meals you can make at home, thanks to the magical flavour of MeiMei Umami Oil. Butternut squash can easily be swapped for sweet potato if you want a year-round alternative.

Serves: 2–3 / 60 minutes

INGREDIENTS

Fresh produce

• 1 butternut squash or 800 g sweet potato
• Approx. 250 g cottage cheese

Pantry

• 1 can tuna (approx. 120 g), drained
• Salt and black pepper

MeiMei

• MeiMei Umami Oil
• MeiMei Chilli Oil (optional)

METHOD

1. Cut the butternut squash lengthwise and scoop out the seeds. Season with salt and black pepper, drizzle with MeiMei Umami Oil, and roast at 175°C for about 50 minutes, until soft.
2. Heat 1 tbsp MeiMei Umami Oil in a frying pan over medium heat. Add the tuna, season with salt and pepper, and fry for about 3 minutes.
3. Remove the tuna from the pan and mix it with the cottage cheese until combined.
4. Use the roasted squash halves as bowls and fill them with the tuna and cottage cheese mixture.
5. Drizzle with MeiMei Chilli Oil for extra heat, if desired.

If using sweet potato instead of butternut squash:
Cut the sweet potato into smaller pieces and roast in the oven until soft and lightly golden. Serve the tuna and cottage cheese mixture alongside the roasted sweet potatoes.

Enjoy!