Healthy Roasted Butternut Squash with Ground Turkey Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
