Description
A comforting and wholesome one-pan dinner featuring roasted butternut squash, lean ground turkey, and aromatic herbs — great for healthy weeknight meals or meal prep.
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
1 lb ground turkey
2 tablespoons olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread cubed butternut squash on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and half of the thyme. Toss to coat evenly.
- Roast the squash for 25–30 minutes, flipping halfway through, until tender and golden.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for another 30 seconds.
- Add the ground turkey, breaking it up with a spoon, and cook until browned and fully cooked through (about 7–9 minutes).
- Season the turkey with paprika, the remaining thyme, salt, and pepper. Stir well to combine.
- Once the squash is done, add it to the skillet and gently mix everything together. Heat for an additional 1–2 minutes to combine flavors.
- Garnish with fresh parsley if desired, and serve warm.
Notes
You can use pre-cut butternut squash to save time.
For added spice, sprinkle in some chili flakes or cayenne.
This dish keeps well in the fridge for up to 4 days — great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
