Turkey and Butternut Squash Skillet
Ground turkey, butternut squash, and bell pepper cook in one skillet, finished with melted Gruyère.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cubed butternut squash, ground turkey and vegetable broth form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Prepare before you start. Measure cubed butternut squash, ground turkey and vegetable broth and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Turkey and Butternut Squash Skillet
Ingredients
Equipment
Method
- Heat oil in an oven-safe skillet. Cook turkey, onion, garlic, and pepper, breaking up the meat, until the turkey reaches 165°F. Season with salt, pepper, and paprika.
- Add squash and broth, cover, and cook over medium-low heat for about 12 minutes or until tender. Stir occasionally and add a small splash of water if the pan dries out.
- Top with Gruyère and bake at 400°F for about 5 minutes until melted. Finish with herbs.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 351 calories, 29.1 g protein, 16.8 g total carbohydrate, 19.7 g fat and 3.3 g fiber. One serving is 1/4 of the finished recipe.
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