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!
Table of Contents
- what makes this recipe so incredibly amazing and a great option for your next meal
- what to make with butternut squash
- how to make ground turkey butternut squash skillet
- how to meal prep this ground turkey skillet
- recipe notes, substitutions and adaptations
- serving suggestions
- looking for more butternut squash dinner recipes?
- Ground Beef Butternut Squash Skillet
- Sausage Butternut Squash Skillet
- Quinoa Kale Butternut Squash Salad
- Turkey Butternut Squash Skillet Recipe Recipe
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 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.
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.
Making this for dinner tonight. Do you think it will be good served over white rice?
Yes!! this recipe is perfect over rice. Enjoy it!
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.
This is wonderful to hear Daina! Thanks for taking the time to write your feedback!
How many cups approximately is 1 serving? This recipe is delicious by the way!
Hi Kathryn, thanks so much and yes 1 cup = 1 serving!
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.
I am looking into adding that feature into my recipe plugin
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!!!
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!
Thanks for this awesome message and feedback Cassie. I am so happy that you enjoyed my turkey butternut squash recipe! xo, Silvia
I made this tonight for hubs and I! It was so stinking good! 10/10
That’s wonderful Meghan, I am so happy to hear!
It is very very bland.. I added more green leaf veggies and red curry. Mulch better this way
Sorry to hear that Henny but I am glad you were able to add a personal touch and make it enjoyable for you.
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!
I am happy to hear Tim, thanks so much for your feedback!
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!
That’s great Mary, I am so glad you and your family enjoyed this recipe! Thanks for taking the time to share your feedback!
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
Yes it does! Thanks Heather and I am glad you enjoyed it!