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!
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, and this beautiful Sausage & Apples Stuffed Butternut Squash recipe that’s perfect for the holidays.
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.
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!
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. If this is important to you I invite you to check out this great company (Butcherbox) which I have been a customer of for almost two years! (this link contain a discount code)
- 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 if following
great skillet recipes for your busy workdays
Braised Chicken with Mushrooms and Broccoli
Braised Green Beans with Sausage
I made this ground turkey butternut squash skillet wondering if my picky kids would even try it but not only they ate it, they asked for seconds! I hope to make this recipe many more times so I ordered more ground turkey from Butcherbox.
I hope you will try my recipe, and if you do please share photos with me on Instagram using hashtag #gardeninthekitchen.
If you make this Ground Turkey Butternut Squash Skillet be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Ground Turkey Butternut Squash Skillet
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb ground turkey
- 1 butternut squash, about 3 cups cubed
- 1/2 cup vegetable broth
- 1 tbsp olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced or pressed
- 1 red bell pepper, chopped
- salt and pepper, to taste
- 1 tsp smoked paprika
- 3/4 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.
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Would you be able to make this with ground lamb?
absolutely! that will taste delicious
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!
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.
So delicious! Do you think you could freeze this?
yes, you definitely can!
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!!!
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!
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..
Lentil sounds yummy! How did it come out?
Could I make this with frozen butternut squash? Curious if so, whether I would need the veg broth?
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
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
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.
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!
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
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!
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.!
You’re very welcome Angie! Thanks for the feedback 🙂
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!
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?