Description
A comforting, protein-packed meal featuring caramelized butternut squash and savory ground turkey, perfect for cozy dinners or weekly meal prep.
Ingredients
1 large butternut squash (2 ½ to 3 pounds / 1.1 to 1.4 kg), peeled and cubed
2 tablespoons olive oil (30 ml)
1 teaspoon sea salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon paprika (2 g)
½ teaspoon ground cumin (1 g)
1 pound (450 g) lean ground turkey
1 tablespoon olive oil (15 ml)
1 small yellow onion, diced (1 cup / 150 g)
3 cloves garlic, minced
1 red bell pepper, diced (1 cup / 150 g)
1 teaspoon dried oregano (1 g)
½ teaspoon dried thyme (1 g)
½ teaspoon chili flakes (1 g, optional)
½ teaspoon sea salt (2–3 g)
¼ teaspoon black pepper (1 g)
2 tablespoons chopped parsley (8 g, optional)
¼ cup crumbled feta cheese (30 g, optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss squash with olive oil, salt, pepper, paprika, and cumin.
Spread in a single layer and roast for 25–30 minutes, flipping halfway.
Heat olive oil in a skillet over medium heat.
Sauté onion for 3–4 minutes, then add garlic and cook 30 seconds.
Add ground turkey and cook 6–8 minutes until browned.
Stir in bell pepper, oregano, thyme, chili flakes, salt, and pepper. Cook 3–4 minutes more.
Fold roasted squash into turkey mixture and cook 2–3 minutes.
Garnish if desired and serve warm.
Notes
Ensure squash is evenly cut for consistent roasting.
Do not overcrowd the baking sheet.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes