Herb and Chia Crusted Turkey with Creamy Edamame Mash and Garlic Roasted Squash

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the butternut squash on a baking tray, add 1 tablespoon olive oil, the 2 whole garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 25 minutes, stirring halfway through, until the squash is tender and golden.

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   2. While the squash roasts, make the crust. On a plate, mix the chia seeds, chopped parsley, lemon zest, sweet paprika, 1/4 teaspoon salt, and a little black pepper. In another bowl, beat the egg.

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   3. Season the turkey breast fillets with the remaining salt, the rest of the black pepper, and 1 tablespoon lemon juice. Dip each fillet into the beaten egg, then press it into the chia-herb mixture to form an even crust.

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   4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Sear the turkey fillets for 2 minutes per side, until the crust adheres and lightly browns.

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   5. Transfer the skillet to the oven at 220°C / 425°F and bake the turkey for 8 to 10 minutes, or until cooked through and still juicy.

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   6. While the turkey finishes cooking, boil or steam the edamame for 4 to 5 minutes. Drain and place it in a food processor or blender with the Greek yogurt, the 2 chopped garlic cloves, the remaining tablespoon of olive oil, the remaining tablespoon lemon juice, 1/2 teaspoon cumin, and the water. Blend until creamy; add a little more water if needed.

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   7. Remove the squash from the oven and take the roasted garlic cloves from the tray. Mash them with a fork and mix them back into the squash to deepen the flavor. Toss gently.

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   8. To serve, spread the creamy edamame mash onto plates, place a chia and herb crusted turkey fillet on top or alongside, and add the garlic roasted squash. Serve hot.