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Turkey Butternut Squash Skillet

A delightful skillet dish combining savory ground turkey, sweet butternut squash, and creamy gruyère cheese, perfect for a nourishing family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Lean and juicy, providing a rich base.
  • 1 medium butternut squash, cubed About 3 cups; its natural sweetness complements the turkey.
  • 1/2 cup vegetable broth Adds depth and moisture.
  • 1 tbsp olive oil For sautéing, provides healthy fats.
  • 1 small white onion, diced Adds aromatic sweetness.
  • 2 cloves garlic, minced Enhances the dish's flavor.
  • 1 medium red bell pepper, chopped Adds color and sweetness.
  • to taste salt and pepper Essential seasonings.
  • 1 tsp smoked paprika Adds a dash of smokiness.
  • 3/4 cup gruyère cheese Creamy and nutty, melts beautifully.
  • to garnish fresh cilantro and parsley Adds a pop of color and fresh flavor.

Method
 

Preparation
  1. In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add the ground turkey, diced onion, minced garlic, and chopped bell pepper to the skillet. Sauté until the turkey is cooked through and no longer pink.
  3. Season the mixture with salt, pepper, and smoked paprika. Stir well.
  4. Gently fold in the cubed butternut squash and the vegetable broth, mixing well.
  5. Cover the skillet and reduce heat to medium-low. Cook for about 12 minutes or until the butternut squash is tender.
  6. Remove from stovetop and sprinkle gruyère cheese over the top.
  7. Preheat your oven to 400°F (200°C) and place the skillet in the oven for about 5 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh cilantro or parsley and serve hot.

Notes

Choose a butternut squash that is heavy for its size with smooth skin. Substitute ground turkey with chicken or plant-based meat as desired. Prepare ingredients in advance, and roast the squash for a crunchier texture if preferred. Store leftovers in airtight containers for up to 3 days or freeze for up to 2 months.