Ground Turkey and Butternut Squash
This ground turkey and butternut squash recipe is a healthy, flavorful dish perfect for weeknight dinners or meal prep. Quick and easy to make!
Servings (Adjustable):
Calories: 397kcal
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Ingredients
- 8 ounces ground turkey
- 1 cup butternut squash about 5 ounces
- 8 fluid ounces low sodium organic chicken broth 240 ml
- 1 small red bell pepper finely diced (about ¼ cup)
- 1 small onion finely chopped (about ¼ cup)
- 1 tablespoon gluten-free soy sauce I used Tamari
- ½ tablespoon minced garlic
- ½ tablespoon fresh thyme
- Himalayan salt to taste
- ground black pepper to taste
- 3 tablespoons olive oil for sautéing
Optional Garnish:
- ¼ cup freshly grated Swiss cheese
- generous pinch of fresh thyme
Instructions
- Thoroughly wash butternut squash and pat dry with paper towel.
- 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.
- In a skillet with oil, sauté onions in low heat (140°F / 60°C) until translucent. Then add garlic and continue to sauté until fragrant.
- 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.
- Break apart and cook ground turkey for 3 to 4 minutes, pour half of soy sauce and stir occasionally.
- Add in the bell pepper, butternut squash, half of thyme, 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.
- Check butternut squash for the desired doneness. Add the remaining thyme at the last few minutes. Season with salt and ground black pepper, to taste.
- 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.
Notes
Reserve the remaining butternut squash. Tightly covered in foil and placed in the refrigerator. You can make my Air Fryer Butternut Squash recipe.
Avoid burning the onions and garlic. Sauté using the lowest possible setting. Be patient.
If your low sodium organic chicken broth comes in a bigger pack, not the 8 fluid ounces - 240 ml size, use 1 cup.
Nutrition
Calories: 397kcal | Carbohydrates: 17g | Protein: 32g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 603mg | Potassium: 875mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9416IU | Vitamin C: 96mg | Calcium: 63mg | Iron: 3mg
Equipment
