A cozy, one-pan autumn-inspired meal, this Spiced Turkey and Butternut Squash Skillet with Goat Cheese blends lean ground turkey with naturally sweet butternut squash and bold warm spices. I love how creamy goat cheese melts into the skillet, tying everything together with a rich finish. It’s light yet comforting, flavorful, and perfect for busy weeknights when I want something hearty but not heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground turkey (93% or leaner)
3 cups butternut squash, peeled and diced into 1/2-inch cubes
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 oz goat cheese, crumbled
2 tablespoons fresh parsley or cilantro, chopped
Directions
I heat olive oil in a large nonstick skillet over medium heat.
I add the diced onion and cook it for 2-3 minutes until it softens.
Then I stir in the garlic and ground turkey, cooking until the turkey is browned and cooked through—usually 5-7 minutes—while breaking it up with a spatula.
I mix in the cumin, paprika, cinnamon, ginger, cayenne (if using), salt, and pepper, coating the meat well with the spices.
I add the diced butternut squash and about 1/4 cup of water. I cover the skillet with a lid and let it cook for 8-10 minutes, stirring occasionally until the squash is fork-tender. I add more water if needed to keep it from sticking.
Once the squash is soft, I remove the lid and let any extra liquid cook off.
I turn off the heat and sprinkle goat cheese over the top, covering it for 1-2 minutes so the cheese softens into the dish.
I finish by garnishing with fresh parsley or cilantro before serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per serving: 275 kcal
Variations
I like switching things up depending on what I have in the kitchen. Sometimes I swap the turkey for ground chicken or plant-based meat for a vegetarian version. I’ve also added baby spinach or kale in the last few minutes of cooking for some extra greens. If I’m craving more heat, I double the cayenne or add a few red pepper flakes. And if goat cheese isn’t my thing that day, feta or a dollop of Greek yogurt works great too.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I use the microwave or a skillet over medium heat with a splash of water to keep it from drying out. The goat cheese softens nicely again during reheating, keeping the dish just as comforting as the first time.
FAQs
How do I make this dish spicier?
I add more cayenne pepper or red pepper flakes to increase the heat. A pinch of chili powder can also work if I want a smoky kick.
Can I make this recipe ahead of time?
Yes, I often make it ahead for meal prep. It stores well in the fridge and tastes even better the next day as the flavors meld together.
What can I use instead of goat cheese?
If goat cheese isn’t my favorite, I sometimes use crumbled feta, cream cheese, or even shredded mozzarella. Each brings a different texture and taste to the dish.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. I just make sure any packaged spices or ground turkey I use don’t contain hidden gluten.
Can I freeze the leftovers?
I can freeze the cooked dish, but I do it without the goat cheese. When reheating, I add fresh cheese after thawing and heating the rest of the skillet contents.
Conclusion
This Spiced Turkey and Butternut Squash Skillet with Goat Cheese is everything I want in a quick dinner—flavorful, filling, and easy to pull together. It celebrates cozy, seasonal ingredients in a way that feels both nourishing and indulgent. Whether I make it for a weeknight meal or meal prep for days ahead, I always look forward to diving into this warm, spiced comfort food.
📖 Recipe:
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Spiced Turkey and Butternut Squash Skillet with Goat Cheese
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A cozy, one-pan autumn-inspired meal featuring lean ground turkey, sweet butternut squash, warm spices, and creamy goat cheese. Perfect for a quick, hearty yet light dinner.
Ingredients
1 lb lean ground turkey (93% or leaner)
3 cups butternut squash, peeled and diced into 1/2-inch cubes
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 oz goat cheese, crumbled
2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Heat olive oil in a large nonstick skillet over medium heat.
- Add diced onion and cook for 2–3 minutes until softened.
- Stir in garlic and ground turkey; cook for 5–7 minutes, breaking up the turkey until browned and fully cooked.
- Add cumin, paprika, cinnamon, ginger, cayenne (if using), salt, and pepper. Stir to coat the meat in the spices.
- Add diced butternut squash and 1/4 cup of water. Cover and cook for 8–10 minutes, stirring occasionally, until squash is fork-tender. Add more water if needed.
- Remove the lid and let any excess liquid cook off.
- Turn off heat and sprinkle goat cheese over the top. Cover for 1–2 minutes to let the cheese soften.
- Garnish with fresh parsley or cilantro before serving.
Notes
Swap turkey with ground chicken or plant-based meat for a vegetarian version.
Add greens like spinach or kale in the last few minutes of cooking for extra nutrition.
Adjust spice levels with more cayenne or red pepper flakes.
Use feta or Greek yogurt instead of goat cheese if preferred.
Stores well in the fridge for up to 4 days.
Reheat with a splash of water to keep it moist.
Can freeze without goat cheese and add fresh cheese after reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 275
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
