Description
This Healthy Roasted Butternut Squash with Ground Turkey recipe combines tender roasted butternut squash seasoned with warm spices, sautéed ground turkey, vibrant swiss chard, and fluffy couscous. It’s a flavorful, nutritious, and satisfying main dish perfect for a wholesome weeknight dinner.
Ingredients
Scale
Vegetables & Produce
- 4 cups butternut squash, diced and peeled
- 3 cups swiss chard, finely chopped
- Juice from 1 lemon
Meat
- 1 lb ground turkey
Grains
- 1 cup couscous
Spices & Seasonings
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp lemon pepper seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Oils & Others
- 2 tbsp canola oil (divided for roasting and sautéing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: In a large bowl, toss the diced butternut squash with canola oil, ground nutmeg, ground cinnamon, salt, and black pepper until evenly coated. Spread the squash on a baking sheet in a single layer and roast in the preheated oven for 25–30 minutes until tender and slightly caramelized.
- Prepare Couscous: While the squash roasts, pour boiling water over the couscous in a bowl, cover it, and let it sit for 5 minutes to absorb the water and soften.
- Sauté Ground Turkey: Heat a skillet over medium heat, add a bit of canola oil, and sauté minced red onion until translucent. Add the ground turkey along with lemon pepper seasoning, paprika, garlic powder, and onion powder. Cook, stirring, until the turkey is browned and cooked through.
- Wilt Swiss Chard & Combine: Stir chopped swiss chard into the skillet with the turkey, cooking just until wilted. Fluff the couscous with a fork, then add it and the roasted butternut squash to the skillet. Pour in the lemon juice and gently combine all ingredients to evenly distribute flavors.
- Serve: Serve the combined mixture warm as a hearty main course or alongside your favorite side dishes.
Notes
- For a spicier version, add a pinch of cayenne pepper to the turkey while cooking.
- You can substitute quinoa for couscous for a gluten-free option.
- Make sure the butternut squash is cut into uniform pieces to ensure even roasting.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
