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 more recipes with butternut squash into your cooking. Some other favorite recipes are; this warming Butternut Squash Turmeric Soup, this beautiful Sausage & Apples Stuffed Butternut Squash recipe that’s perfect for the holidays and Sausage Butternut Squash Skillet and our recent addition, this Farro and Turkey Stuffed Peppers which is a must try!
💡 Don’t have 30-minutes for dinner? Try this easy 20-minutes Ground Turkey Taco Skillet instead!
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!
what to make with butternut squash
Butternut squash is an incredibly versatile vegetable and easy to use in many recipes that require a pop of color and seasonality like in this Roasted Brussel and Butternut Squash Salad, in soups, and hearty risotto recipes.
You can stuff a butternut squash with sausage and apples, and even add to chili.
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.
RECIPE 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 butternut squash dinner recipes?
Sausage Butternut Squash Skillet
Quinoa Kale Butternut Squash Salad
This recipe has been inspired by Primavera Kitchen’s recipe for Ground Turkey Sweet Potato Skillet.
KITCHEN RECOMMENDATION
For this recipe I am using a Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 10.25″ (1-3/4 qt.), color Sea Salt. The enameled cast iron delivers superior heat distribution and retention.
Made In Cookware also has an enameled Cast Iron Skillet at a mid-price point with excellent quality (I personally own a few Made In pots, glasses and knives and love them all!)
At a lower price point is the classic Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet with Signature Teardrop Handle that is always a fantastic and durable option, but you must continue to season the skillet for best cooking results!
Turkey Butternut Squash Skillet Recipe
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you be able to make this with ground lamb?
absolutely! that will taste delicious
Did you use pre cooked butternut squash?
No, you cook the butternut squash as you go
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?
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!
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