Ingredients
1 lb ground turkey
1 medium 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
1 tsp smoked paprika
Salt and pepper, to taste
3/4 cup Gruyère cheese (optional)
Fresh parsley or cilantro, for garnish
Instructions
-
Sauté the Aromatics and Turkey:
Heat olive oil in a cast iron skillet over medium heat. Add ground turkey, onion, garlic, and bell pepper. Cook until turkey is no longer pink, stirring occasionally. Season with salt, pepper, and smoked paprika. -
Cook the Butternut Squash:
Stir in cubed butternut squash and vegetable broth. Ensure most of the squash is submerged in the liquid. Cover and reduce heat to medium-low. Cook for approximately 12 minutes, or until the squash is tender. -
Add Cheese (Optional):
Remove from stovetop, sprinkle Gruyère cheese on top, and bake in a 400°F oven for 5 minutes, or until melted and slightly golden. -
Garnish and Serve:
Finish with fresh parsley or cilantro. Serve immediately.
Notes
- Skillet Choice: Cast iron distributes heat evenly and prevents meat from drying out.
- Protein Substitutions: Ground turkey can be replaced with chicken, beef, pork, or tofu for vegetarian/vegan diets.
- Vegetable Alternatives: Use sweet potatoes, carrots, or other root vegetables in place of butternut squash.
- Cheese Options: Swap Gruyère for cheddar, mozzarella, or a dairy-free alternative. Skip for Whole30 compliance.
- Herbs: Parsley, cilantro, or sage can be used for garnish.
- Meal Prep: Leftovers store in the fridge for up to 4 days and reheat easily.