This ground turkey with butternut squash skillet is a delicious comforting and nourishing meal that is light and fresh. This recipe is a 30-minute one-pot skillet meal that is perfect for a busy weeknight!
Comfort foods doesn't always translate to carb-heavy meals, and that's what this ground turkey and butternut squash skillet is all about. A delicious, comforting and nourishing meal that is light and fresh! For a low carb similar version try this Ground Turkey Shepherd's Pie recipe.
Plus it's butternut squash season and this easy and healthy skillet recipe is just one way you can incorporate this vegetable into your cooking. Some other favorite recipes are; this warming Butternut Squash Turmeric Soup, this creamy Butternut Squash Risotto, this beautiful Sausage & Apples Stuffed Butternut Squash recipe that's perfect for the holidays and Sausage Butternut Squash Skillet.
Before we get into the how's, I am really excited to share why this ground turkey and butternut squash skillet recipe is so amazing.
Table of Contents
what makes this recipe so incredibly amazing and a great option for your next meal
- I simply love this recipe because it has ground turkey, making this skillet meal a complete dinner packed with protein, veggies, carbs and lots of delicious flavors!
- This recipe is a one-pot meal completely done in a skillet. The minimal mess means more time to relax at the end of a busy work day.
- Incredibly versatile and easy to make substitutions. This means you can adapt to your family preference or accessibility (see notes below)
- This is a quick dinner recipe, completely done in less than 30 minutes.
- Freezes really well
- And it's perfect for meal prepping!
how to make ground turkey butternut squash skillet
- Heat oil in a cast iron skillet. Add ground turkey, onion, garlic and bell peppers and sauté until meat is no longer pink. Season with salt, pepper and paprika.
- Add cubed butternut squash and vegetable broth. Give it a mix so most of the butternut squash is submerged in broth. Cover and turn heat down to a medium low. Cook for about 12 minutes or until butternut sqush has soften.
- Remove from stovetop and top with gruyère cheese. Bake in 400F degreens oven for abut 5 minutes or until cheese has melted.
- Garnish with fresh cilantro or parsley and serve.
Note: don't worry about not having enough liquid as the butternut squash releases water.
how to meal prep this ground turkey skillet
This easy turkey skillet dinner is perfect for meal prep. The leftovers reheat really well, and they should last in the fridge for up to 4 days. Simply store in individual containers and reheat when you are ready to eat.
recipe notes, substitutions and adaptations
- Use your cast iron skillet for this recipe because it distributes heat evenly allowing the food to cook equally and avoid burn spots or quickly drying out the meat.
- Whenever possible opt to buy healthier meats that are grass-fed, organic, from sustainable sources and humanly raised.
- Ground turkey can be substituted for ground beef, chicken, pork or a combination of these. Substitute for tofu if on a Vegan or Vegetarian diet, or remove it completely.
- Butternut squash can be substituted for other root vegetables such as sweet potatoes, carrots, regular yellow potatoes, yuca, etc...
- Substitute Gruyere cheese for another type of cheese you like or remove the cheese if on a dairy-free and whole30 diet. You can always use vegan cheese as well.
- Always finish your recipes with a handful of fresh herbs. Parsley and cilantro are perfect for this recipe but sage work too.
- Make sure vegetable broth is whole30 compliant and if you are following this diet check out my whole30 turkey fennel stuffed cabbage rolls.
serving suggestions
When I want to make this stovetop turkey butternut squash skillet the star of the show, I pair it with seasonal sides such as apple sausage stuffing and maple roasted brussel sprouts and apple salad. You can also find me layering a scoop on top of rice or stuffing it into fall-flavored tacos, burritos, or enchiladas!
looking for more fall recipe ideas
Quinoa and Spinach Delicata Squash
If you like this Ground Turkey Butternut Squash Skillet recipe, please share it with your friends and family. Do you want to taste more? Follow Garden in the Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Ground Turkey Butternut Squash Skillet
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb ground turkey
- 1 butternut squash, about 3 cups cubed
- ½ cup vegetable broth
- 1 tablespoon olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced or pressed
- 1 red bell pepper, chopped
- salt and pepper, to taste
- 1 teaspoon smoked paprika
- ¾ cup gruyère cheese
- fresh cilantro and parsley
Instructions
- Heat oil in a cast iron skillet. Add ground turkey, onion, garlic and bell peppers and sauté until meat is no longer pink. Season wtih salt, pepper and paprika
- Add cubed butternut squash and vegetable broth. Give it a mix so most of the butternut squash is submerged in broth. Cover and turn heat down to a medium low. Cook for about 12 minutes or until butternut sqush has soften.
- Remove from stovetop and top with gruyère cheese. Bake in 400F degreens oven for abut 5 minutes or until cheese has melted.
- Garnish with fresh cilantro or parsley and serve.
Notes
- Use your cast iron skillet for this recipe because it distributes heat evenly allowing the food to cook equally and avoid burn spots or quickly drying out the meat.
- Whenever possible opt to buy healthier meats that are grass-fed, organic, from sustainable sources and humanly raised.
- Ground turkey can be substituted for ground beef, chicken, pork or a combination of these. Substitute for tofu if on a Vegan or Vegetarian diet, or remove it completely.
- Butternut squash can be substituted for other root vegetables such as sweet potatoes, carrots, regular yellow potatoes, yuca, etc...
- Substitute Gruyere cheese for another type of cheese you like or remove the cheese if on a dairy-free and whole30 diet. You can always use vegan cheese as well.
- Always finish your recipes with a handful of fresh herbs. Parsley and cilantro are perfect for this recipe but sage work too.
Donna says
Would you be able to make this with ground lamb?
Silvia Ribas says
absolutely! that will taste delicious
Storie says
Did you use pre cooked butternut squash?
Silvia Ribas says
No, you cook the butternut squash as you go
Linda Hines says
This ground turkey butternut squash skillet recipe was amazing! So delicious! I made it last night and there were no leftovers which was very disappointing! Thank you for another great recipe!
Silvia Ribas says
Hi Linda, it's been a while! So good to hear from you! I am also very happy to hear that you enjoy this recipe. I can honestly say that I felt the same way, disappointed that my whole family liked it and there were no leftovers.
Tonya says
So delicious! Do you think you could freeze this?
Silvia Ribas says
yes, you definitely can!
Becky Lee says
Love this recipe!! Three people finished it off in one sitting!!! 🙂 I will say, however, that it took me much more than 5 minutes to prep everything. Either I am very slow or you are a very fast chopper!!!
Silvia Ribas says
First, it's great to hear that you enjoyed my recipe. Second, lol yes I am very fast chopping, people often comment on this. I chop as I go along... say if the turkey is browning, that's when I cut the butternut squash. No wasting time, haha. But then again, I spend all my day cooking prepping chopping so yes, I can do it pretty fast now 🙂 Thanks so much for your feedback!
Lori says
I am in the middle of making, I am adding a cup of cooked sprouted lentil blend ( cooked) in. I am doing some red onion ( out of white onions,) super excited to try it..
Silvia Ribas says
Lentil sounds yummy! How did it come out?
Lisa says
Could I make this with frozen butternut squash? Curious if so, whether I would need the veg broth?
Silvia Ribas says
You may not need the broth or use less than what the recipe asks for. As it cooks you will be able to tell better
Silvia Ribas says
You may not need to use broth or use less than what the recipe asks. As you cook you will be able to tell better
Molly says
I really loved this recipe, was so yummy! Do you think this could be converted to an instant pot recipe? My daughter only uses her instant pot to cook and asked me but I wasn’t sure.
Silvia Ribas says
Thank you Molly, I am happy to hear! I haven't tested this recipe using my instant pot but it is possible for your daughter to cook this recipe using her IP. I would suggest that she uses either sauté all the way or brown the ground turkey and when she adds in the butternut squash she can cook on HP for 1-2 minutes. If the squash is cubed small like in the skillet recipe it should only take a minute or two under pressure to cook fully. The cheese goes in after it is done cooking under pressure. I hope this helps!
Linnie says
Made this dinner last night. I didn't added the red bell pepper as my husband doesn't like them. I didn't have vegetable broth nor the Gruyere cheese. I used Havarti cheese instead. My mistake was that I didn't cut the butternut squash small enough or add enough seasoning. It did taste good. I definitely will save the recipe and try it again. It was a great way to use the butternut squash that I had from my garden. Thanks
Silvia Ribas says
haha, I hope you do try this recipe again, it's really tasty! I also have been using squash my garden and my mom's, just about running out of our home grown squash. Enjoy!
Angie says
I made this for the fam the other night. I changed it slightly by adding salsa, sour cream and diced avacado. We put the mix on homemade tortilla chips . And ate it like " healthy nachos.". It was really good,thanks for the inspiration.!
Silvia Ribas says
You're very welcome Angie! Thanks for the feedback 🙂
Caroline says
I am just about done making this and smells delish! My only qualm is that 1/2 cup veg broth is an impossibly small amount to submerge the squash in....
Can’t wait to taste it though!
Silvia Ribas says
Hi Caroline! Thanks for mentioning this, I think I'll add a note on to the recipe because while that DOES sound like a small amount, the butternut squash will release some liquid, so before you know your skillet will be pretty bubbly. if you add more broth , you will end up with a watery recipe. How did it come out?
Nicole says
Surprisingly good! I had a butternut squash from my garden and needed a quick dinner recipe. This looked ok since I had all the ingredients (except the cheese). I made it pretty much as written except I added some seasoning salt and dried Italian spices. Plus probably 3x the amount of paprika. Also I did not use the cheese since I only had cheddar in the house, but I liked it without the cheese. It’s a keeper! I’m looking forward to the leftovers lunch tomorrow. Thanks for posting this recipe!
Silvia Ribas says
Thanks so much for taking the time to write your feedback Nicole, I am happy to hear that the recipe turned out great and that you are looking forward to leftovers. That's the best feeling! Thank you for being here! Silvia
JoAnn says
Making this for dinner tonight. Do you think it will be good served over white rice?
Silvia Ribas says
Yes!! this recipe is perfect over rice. Enjoy it!
Daina says
Was looking for something that was the run of the mill butternut squash recipe.
This seemed too easy! It was SO delicious. I subbed Swiss cheese for Gruyère.
Silvia Ribas says
This is wonderful to hear Daina! Thanks for taking the time to write your feedback!
Carmalou says
This is so yummy,will be making it again.
Is there any way you can offer some info on ingredients, cal.,protein,fat,etc.?
I am tracking my food in My Fitness Pal.
Silvia Ribas says
I am looking into adding that feature into my recipe plugin
Sarah says
Amazing!! My kiddos didn't like it but me and my husband ate it up. I used green pepper ecause that's all I had on hand and it turned out amazing!!!
Cassie says
Love love loved this recipe! The turkey and squash pair quite nicely. I added a couple halved Brussels sprouts in with the peppers and seasoned the meat more. I think the addition of a small amount (1/2? Tsp) of cinnamon really kicks up the flavor! It gives the dish a more Mediterranean taste. I subbed the cheese for grated parm and sprinkled fat free mozzarella. Also, the 5 minutes in the oven helps the squash to soften and the flavors combine. Will definitely make again!
Silvia Ribas says
Thanks for this awesome message and feedback Cassie. I am so happy that you enjoyed my turkey butternut squash recipe! xo, Silvia
Meghan says
I made this tonight for hubs and I! It was so stinking good! 10/10
Silvia Ribas says
That's wonderful Meghan, I am so happy to hear!
Henny says
It is very very bland.. I added more green leaf veggies and red curry. Mulch better this way
Silvia Ribas says
Sorry to hear that Henny but I am glad you were able to add a personal touch and make it enjoyable for you.
tim says
Awesome recipe to stumble upon. I made a few subs: ground chicken for turkey, one can drained black beans, one can undrained fire roasted tomatoes, 1/3 cup quinoa (to thicken) as I doubled the broth, 2x paprika.
Like the others said, no leftovers! I'm ready to make it again!
Silvia Ribas says
I am happy to hear Tim, thanks so much for your feedback!
Mary says
I just made this tonight with ground sausage and it was AMAZING! I have the pickiest eaters and they wolfed it down! I’m glad I read the tips on not using more than a half cup of vegetable broth because the squash does get pretty juicy. Thanks so much - we will be having this again. It’s the PERFECT fall meal!
Silvia Ribas says
That's great Mary, I am so glad you and your family enjoyed this recipe! Thanks for taking the time to share your feedback!
Heather says
Made this tonight with homegrown butternut squash. I added celery as I have lots to use up (instead of the pepper) it’s so quick and easy, and delicious! Will definitely make this again. Does it freeze ok, I have a portion or 2 left over? Thanks
Silvia Ribas says
Yes it does! Thanks Heather and I am glad you enjoyed it!
Morgan says
This recipe is my new fall obsession. I roast the butternut squash in halves beforehand because I hate cutting it raw. I also sprinkle the squash with some cinnamon while it’s cooking and it adds so much depth to the dish! Used mozzarella cheese because it’s all I had on hand. Garnishes with fresh parsley, though I want to try the cilantro next time. Yummmmmm
Silvia Ribas says
That's great Morgan, I am so happy to hear that you are loving my ground turkey butternut squash recipe. We are certainly having our fair share of it at our house. Thanks for taking the time to share your feedback!