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Roasted Butternut Squash with Ground Turkey

Roasted Butternut Squash with Ground Turkey for Cozy Nights

Delight in roasted butternut squash with ground turkey, a healthy one-pan dinner that embodies the cozy flavors of fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Choose heavy squash with smooth skin for best flavor.
  • 2 tablespoons Canola Oil Can substitute with olive oil.
  • 1 teaspoon Ground Cinnamon Freshly grated nutmeg can add extra warmth.
  • 1/4 teaspoon Nutmeg Consider freshly grated for best aroma.
  • 2 tablespoons Maple Syrup Honey or agave syrup also serve as alternatives.
For the Turkey Mixture
  • 1 pound Ground Turkey Opt for a leaner version, or substitute with ground chicken or beef.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Enhances flavors in the dish.
  • 1 medium Red Onion Yellow or sweet onions also work well.
  • 1 teaspoon Garlic Powder Adjust based on flavor preference.
  • 1 teaspoon Onion Powder Can replace with fresh ingredients if desired.
  • 1 teaspoon Lemon Pepper Seasoning Substitute with favorite seasoning blend if needed.
  • 1 teaspoon Paprika Can swap for another favorite spice.
For the Grains
  • 1 cup Couscous Swap with quinoa or brown rice for different textures.
For the Greens
  • 2 cups Swiss Chard Spinach or kale can easily substitute.
For the Finishing Touch
  • 1 tablespoon Lemon Juice Freshly squeezed juice is ideal for maximum flavor.

Equipment

  • Oven
  • baking sheet
  • Large Bowl
  • Skillet
  • Heatproof Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your baking sheet by lining it with parchment paper.
  2. Peel and dice the butternut squash into uniform ½-inch cubes. Toss with canola oil, ground cinnamon, nutmeg, maple syrup, salt, and pepper.
  3. Spread the seasoned cubes onto the prepared baking sheet in a single layer and roast for 35 minutes, then broil for an additional 3 minutes.
  4. Prepare the couscous by boiling water according to package instructions, then pour it over couscous in a heatproof bowl, cover, and let it sit for 7 minutes.
  5. In a skillet, heat canola oil over medium heat, add red onion and sauté for 3–4 minutes. Then add ground turkey, garlic powder, onion powder, lemon pepper, and paprika.
  6. Cook the turkey until browned and cooked through, approximately 6–8 minutes.
  7. Stir in chopped Swiss chard and continue cooking until wilted, about 2–3 minutes.
  8. Assemble by layering couscous, turkey mixture, and roasted butternut squash on a plate, then drizzle with lemon juice before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 18000IUVitamin C: 35mgCalcium: 100mgIron: 3mg

Notes

Cut the butternut squash into uniform cubes and avoid overcrowding for excellent roasting results.

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