Healthy Roasted Butternut Squash with Ground Turkey Recipe

Introduction

This Healthy Roasted Butternut Squash with Ground Turkey is a balanced and flavorful meal perfect for a nutritious weeknight dinner. Packed with aromatic spices, tender turkey, and vibrant vegetables, it’s both satisfying and wholesome.

Ingredients

• 4 cups butternut squash, diced and peeled
• 2 tbsp canola oil
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup couscous
• 1 cup boiling water
• 1 1/2 tsp canola oil
• 1 1/2 cups red onion, minced
• 1 lb ground turkey
• 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
• 3 cups Swiss chard, finely chopped
• Juice from 1 lemon

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a bowl, toss the diced butternut squash with canola oil, ground nutmeg, ground cinnamon, maple syrup, salt, and black pepper until well coated. Spread the squash cubes on a parchment-lined baking sheet without crowding. Roast for 35 minutes, then switch to broil and cook for an additional 3 minutes to caramelize. Remove and set aside.
2. Step 2: Bring 1 cup of water to a boil. Place couscous in a bowl and pour the boiling water over it. Cover with a plate or lid and let it sit undisturbed for 7 minutes. Fluff with a fork and cover until ready to serve. Optionally, add a touch of olive oil or a pinch of salt for extra flavor.
3. Step 3: Heat 1 1/2 teaspoons of canola oil in a pan over medium-high heat. Add the minced red onion and cook for 3 minutes until softened, stirring occasionally. Add the ground turkey along with lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 3 minutes, breaking up the turkey as it cooks. Stir in the chopped Swiss chard and cook for 2 more minutes until the turkey is fully cooked. Remove from heat and set aside.
4. Step 4: To serve, plate a portion of couscous, top with the turkey and chard mixture, and arrange the roasted butternut squash around or on top. Drizzle the juice from one lemon over everything just before serving for a fresh, vibrant finish.

Tips & Variations

• For extra flavor, try adding a handful of toasted pine nuts or chopped fresh herbs like parsley or cilantro.
• You can substitute ground turkey with ground chicken or lean ground beef if preferred.
• If Swiss chard is unavailable, spinach or kale works well as a substitute.
• Roast the butternut squash a day ahead to save time; simply reheat before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the couscous moist. This dish does not freeze well due to the texture of the couscous and squash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground turkey with plant-based protein like lentils, chickpeas, or a meat substitute to keep it vegetarian while maintaining protein content.

What can I serve with this dish?

This recipe pairs nicely with a simple green salad, steamed vegetables, or crusty whole-grain bread to round out the meal.

Healthy Roasted Butternut Squash with Ground Turkey Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This healthy roasted butternut squash with ground turkey dish combines tender, caramelized squash with spiced ground turkey and Swiss chard, served alongside fluffy couscous. It’s a comforting yet nutritious meal that brings warm autumnal flavors with a fresh lemony finish.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 4 cups butternut squash, diced and peeled
• 2 tbsp canola oil
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp black pepper

Couscous

• 1 cup couscous
• 1 cup boiling water

Ground Turkey & Vegetables

• 1 1/2 tsp canola oil
• 1 1/2 cups red onion, minced
• 1 lb ground turkey
• 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
• 3 cups Swiss chard, finely chopped
• Juice from 1 lemon

Instructions

1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). In a bowl, toss the diced and peeled butternut squash with 2 tablespoons of canola oil, ground nutmeg, ground cinnamon, maple syrup, salt, and black pepper until well coated. Spread the squash evenly on a baking sheet lined with parchment paper, ensuring the cubes do not touch. Roast for 35 minutes, then switch the oven to broil and cook for an additional 3 minutes to caramelize the edges. Remove from the oven and set aside.
2. Prepare the Couscous: Bring 1 cup of water to a boil. Place 1 cup of couscous in a bowl and pour the boiling water over it. Cover the bowl with a plate or lid and let it sit undisturbed for 7 minutes. After resting, fluff the couscous with a fork and cover until ready to serve. Optionally, add a touch of olive oil or a sprinkle of salt for extra flavor.
3. Cook the Turkey and Vegetables: Heat 1 1/2 teaspoons of canola oil in a pan over medium-high heat. Add the minced red onion and cook for about 3 minutes until softened, stirring occasionally. Add the ground turkey along with lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Cook while breaking up the turkey for about 3 minutes. Stir in the finely chopped Swiss chard and cook for another 2 minutes or until the turkey is fully cooked. Remove from heat.
4. Assemble and Serve: On each plate, place a serving of couscous. Top with the cooked ground turkey and Swiss chard mixture, then arrange the roasted butternut squash around or on top. Drizzle the juice of one lemon over the dish just before serving to add a fresh, vibrant finish. For best aroma and flavor, squeeze the lemon juice at the table.

Notes

• Ensure the butternut squash cubes are spaced out on the baking sheet to roast evenly and caramelize properly.
• You can substitute canola oil with olive oil for a different flavor profile.
• If fresh Swiss chard is unavailable, kale or spinach work as alternatives.
• This recipe can be easily doubled to serve more people.
• Adjust spices to your preference, especially if you prefer milder or stronger flavors.

Keywords: roasted butternut squash, ground turkey recipe, healthy dinner, autumn recipe, couscous, Swiss chard, low fat meal