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
- Ground Turkey Butternut Squash Skillet 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!
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.
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.
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
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!
Delicious! I did need to cook the squash longer and added an additional 1/2 cup of broth. Would definitely make it again!
So happy to hear, thanks for sharing Susan!!
The flavor combo just didn’t work for me.
So sorry to hear!
I made this tonight with modifications and it was amazing. Modifications: wasn’t feeling the parsley and cilantro so decided to make the meal cooked (not garnished) with fresh thyme and dried oregano as didn’t have fresh. I accidentally dropped some whole cloves in there thinking it was black pepper.. I fished out all but one. Added some cooked pasta towards the end of the butternut squash cooking. Topped with a small amount of shredded parmesan along with the Gruyère. It tasted amazing. There was a very subtle taste of that one clove. Husband said it was restaurant quality and I agree. (We are foodies). Will def make this again.
Hi Ana, that’s so great to hear. I am so happy that you and your husband enjoyed this dish and will make it again. Happy New Year!
This was honestly so good I wished I made a double batch, it was gone too fast! I made the recipe pretty much as written, just without the fresh herbs and that cheese, i shredded some marble over the pan at the end instead. I added rosemary while cooking as well. Served over rice and topped with some dried cranberries for a little extra autumn feel. Will definitely make again!!!
That’s so great Rochelle, happy to hear!! Thanks for trying my recipe and sharing your feedback!
Made this for dinner tonight. Loved it. I go heavier on garlic and spices with turkey (I think my taste buds are getting worn out 😅) will definitely be making this again soon!
Haha, nothing wrong with that! So happy to hear Theresa, glad you enjoyed it!
I made this twice in 1 week! Maybe my butternut squash was really big, but I used probably close to 4 cups in each meal. I did use ground beef, but everything else was by the recipe except I did use more broth to try to over all the squash. I’ve never made butternut squash before, but this recipe is perfect! Thank you so much for sharing!
Hi Jadi, I am so glad you liked my recipe. Happy to hear and thanks for taking the time to share your feedback!
Thinking I could use sweet potatoes instead of squash?
You can definitely sub squash for sweet potato, tho you keep an eye on it because the squash releases water (which is accounted for in the recipe) while the sweet potato doesn’t, so you might need to add a splash of broth.
This was such a good recipe! It was easy, quick, affordable. I subbed ground beef for turkey, added 1 tsp of Italian seasoning, and omitted the cheese, and it was delicious! I packaged it up for my husband’s lunches for the week ahead with some leftover quinoa, and was super sad I had not doubled the batch so I could have more of it too 🙂 I will definitely be making this again!
That’s great Kim, happy to hear that you and your husband enjoyed my ground turkey (or beef) butternut squash skillet. Thanks for sharing your feedback too!
This was delicious. My husband and I both loved it. Will definitely make again.
That’s great Lisa, so happy to hear! Thanks for sharing your feedback xoxo