Ground Turkey and Butternut Squash

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Get ready to fall in love with ground turkey and butternut squash, the ultimate comfort food combo. This hearty, healthy dish is packed with flavor, easy to make, and perfect for any weeknight dinner.

A bowl of cubed butternut squash, ground meat, and diced red peppers, garnished with herbs, next to a red checkered cloth.

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I love this ground turkey and butternut squash recipe because it's quick, healthy, affordable, and, of course, delicious. It’s one of those dishes that feels cozy and satisfying while still being light and wholesome. I especially find myself making it during the cooler months when butternut squash is in season and at its sweetest, but honestly, it’s so good I’d eat it all year round.

This recipe is perfect for weeknight dinners when you want something flavorful but don’t have hours to spend in the kitchen. Ground turkey cooks up in minutes, and it's a great alternative to my ground beef and cabbage skillet dish. I also like the natural sweetness that the butternut squash adds. It also goes well over slow cooker rice, or even toss it into a wrap for a quick lunch the next day.

It’s warm and hearty enough to serve at family gatherings or even as a side for Thanksgiving (yes, I’ve done it before, and it was a hit!). Plus, with affordable and easy-to-find ingredients, this recipe proves that eating healthy doesn’t mean skimping on flavor. For another delicious ground turkey recipe, you should try my sweet and sour turkey meatballs.

Ingredients

Ground Turkey: A lean protein that’s healthy, quick to cook, and absorbs flavors well.
Butternut Squash: Adds natural sweetness, creaminess, and a boost of vitamins and fiber.
Low Sodium Organic Chicken Broth: Provides a flavorful, savory base while keeping sodium levels in check.
Red Bell Pepper: Offers vibrant color, crunch, and a subtle sweetness to balance the dish.
Onion: Enhances the depth of flavor and adds a mild, aromatic sweetness.
Gluten-Free Soy Sauce (Tamari): Infuses a rich umami flavor while keeping the recipe gluten-free.
Minced Garlic: Adds bold, aromatic flavor that enhances the overall taste of the dish.
Fresh Thyme: Lends a subtle earthiness and herbal freshness to complement the squash.
Himalayan Salt: A mineral-rich salt that enhances the natural flavors of the ingredients.
Ground Black Pepper: Adds a touch of heat and complexity to balance the sweetness.
Olive Oil: Ideal for sautéing, bringing richness and a hint of fruity flavor.

Optional Garnish:

Freshly Grated Swiss Cheese: Adds creaminess and a mild, nutty flavor to enhance the dish.
Fresh Thyme: Upgrades the presentation while reinforcing the earthy flavors.

Scroll down to the recipe card for quantities used.

Instructions

Thoroughly wash butternut squash and pat dry with a paper towel. Then, carefully cut butternut squash in half width-wise. Using the top portion, peel and dice into 1-inch cubes each. Reserve the bulbous seed section for other dishes like my air fryer butternut squash.

Chopped onions and minced garlic are sautéing in a white frying pan with a wooden spoon on a white countertop. A red and white checkered cloth is nearby.

In a skillet with oil, sauté onions on low heat (140°F / 60°C) until translucent. Then add garlic and continue to sauté until fragrant.

Ground beef and chopped onions cooking in a white skillet with a wooden spoon on the side.

Turn up the heat to medium-high and immediately add ground turkey. Season with a pinch of salt and a generous pinch of ground black pepper.

Ground meat cooking in a frying pan with a black handle on a white surface; red and white checkered cloth nearby.

Break apart and cook ground turkey for 3 to 4 minutes, pour half of the soy sauce, and stir occasionally.

A skillet with ground turkey, red bell peppers, onions, and chunks of butternut squash rests on a white surface. A red and white checkered cloth is partially visible.

Add in the bell pepper, butternut squash, and the remaining soy sauce. Pour low-sodium chicken broth and season with black pepper. Stir to combine. Simmer for 12 to 15 minutes, stirring occasionally.

A pan with ground turkey, diced red peppers, chunks of butternut squash, and onions being cooked. A wooden spoon is visible at the side.

Pour low-sodium chicken broth and season with black pepper. Stir to combine. Simmer for 12 to 15 minutes, stirring occasionally.

A white skillet with ground turkey, cubed orange butternut squash, and chopped red bell peppers sits elegantly on a white surface beside a red and white checkered cloth.

Check squash for doneness. Add the remaining thyme at the last few minutes. Season with salt and ground black pepper, to taste.

A white bowl containing cooked ground meat, pieces of butternut squash, red bell peppers, and garnished with fresh thyme, placed on a white surface.

Turn off the heat once the butternut squash is fork tender and the ground turkey has reached 165°F. Transfer to a serving bowl and garnish with fresh thyme and freshly grated cheese, if desired.

Hint: Cut the butternut squash into evenly sized cubes to ensure it cooks uniformly and becomes perfectly tender at the same time as the other ingredients.

Variations

Here are some easy ways to adjust this recipe to suit your taste preferences or make it more exciting for your guests:

Add heat: For spice lovers, toss in some red chili flakes, cayenne pepper, or a dash of hot sauce to give the dish a kick.
Switch proteins: Swap ground turkey for ground chicken, beef, or even plant-based crumbles to cater to dietary preferences.
Incorporate grains: Stir in cooked quinoa, slow cooker rice, or couscous for a heartier meal that stretches to feed more people.
Play with herbs and spices: Infuse it with cultural flair. Use smoked paprika and cumin for a Southwestern vibe, or curry powder and turmeric for an Indian twist.
Boost veggies: Add more veggies like zucchini, spinach, or mushrooms for extra color and nutrition.
Cheese swap: Experiment with different cheeses like Parmesan, feta, or cheddar to match your flavor preferences.
Make it creamy: Stir in a splash of coconut milk or heavy cream for a richer, silkier dish.
Serve it differently: Use the mixture as a taco filling, a topping for air fryer sweet potatoes, or as a stuffing for bell peppers.

A white bowl filled with a dish of cubed orange squash, ground meat, red peppers, and herbs. A red checkered cloth, bread, mushrooms, and a small bowl in the background.

Tips

Top tip: Sauté the onions and garlic until they’re golden before adding the other ingredients. This brings out their natural sweetness and enhances the overall flavor of the dish.

Cut the butternut squash evenly: Ensure the squash pieces are uniform in size to guarantee they cook evenly.
Don’t skip the thyme: Fresh thyme adds a burst of flavor, so don’t substitute it with dried thyme unless necessary.
Use low-sodium broth: Opt for low-sodium chicken broth to keep the dish flavorful but healthier.
Taste as you go: Adjust the seasoning gradually, especially with salt and pepper, to get the perfect balance of flavors.
Let it rest: After cooking, let the dish sit for a few minutes before serving to let the flavors meld together.

Serving suggestions

This ground turkey and butternut squash recipe is incredibly versatile and can be served in many ways. For a simple, wholesome meal, serve it on its own with a side of roasted cabbage steaks or a fresh green salad. You can also pair it with cauliflower rice for a low-carb option.

If you're hosting a dinner or feeding a crowd, this dish also works wonderfully as a filling for stuffed peppers or zucchini boats. Simply hollow out the veggies, stuff them with the turkey and squash mixture, and bake until tender. For those who enjoy a bit of crunch, you can top the stuffed veggies with a sprinkle of cheese or panko breadcrumbs before baking.

Spoonful of cooked ground meat, diced red bell peppers, and cubed butternut squash, garnished with herbs, held over a white bowl containing the same dish.

Storage

To store this butternut squash and ground turkey dish, allow it to cool completely before transferring it to an airtight container. It will be kept in the refrigerator for up to 4 days, making it perfect for meal prep. If you want to keep it for longer, you can freeze it in a freezer-safe container for up to 3 months.

When reheating, simply thaw it overnight in the fridge if frozen, and then heat it in the microwave or on the stovetop. For the stovetop, reheat it in a skillet over medium heat, adding a splash of chicken broth or water to keep it from drying out. If you prefer, you can also reheat it in the oven at 350°F for about 10 to 15 minutes, just make sure it’s heated through before serving.

FAQs

Can I use a different type of squash?

Yes, you can use other squash varieties like acorn squash or even pumpkin in place of butternut squash. Just keep in mind that cooking times may vary slightly depending on the squash’s texture, so be sure to check for tenderness.

Is this recipe suitable for a keto diet?

Yes, this recipe is naturally low in carbs due to the use of butternut squash instead of starchy ingredients like potatoes or rice. To make it even more keto-friendly, simply pair it with a low-carb side like cauliflower rice or leafy greens instead of grains.

Can I make this recipe dairy-free?

Yes, this recipe can easily be made dairy-free by skipping the cheese garnish or using a dairy-free cheese alternative. The dish is already packed with flavor from the savory turkey and aromatic spices, so it will still be delicious without the cheese!

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