Butternut Squash Turkey Skillet

We’re still trying to do low-carb eating in our house for the month of January. We’ve had a couple of hiccups, like anyone. But that’s how life goes, ya know?

Well, for tonight’s dinner, I made something good. Like really good! I prepped the veggies the day before knowing we were going to be short on time for dinner prep, so all I had to do was throw it all in the pan to cook and dinner was ready! You can also leverage pre-chopped veggies from the supermarket if you’re short on time, too.

This has a little crunch, a little meat and a little creaminess. It’s really the perfect weeknight deliciously healthy dish! It’s easy. It’s fast. It’s super healthy and the kids will love this one! I love that it’s made in one pan and the clean-up is super easy. I know you’ll just love this full meal!

Butternut Squash Turkey Skillet

Servings: 4
Time: 27 minutes
Difficulty: easy
Print

Ingredients

1 tablespoon olive oil
1 lb ground turkey
1 small white onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
Salt and pepper, to taste
1 medium-sized butternut squash, about 3 cups cubed
1/4 cup chicken stock
1/4 cup red wine (any kind), or more chicken stock
3/4 cup gruyère cheese
Fresh parsley, if desired

Directions

Heat oil in a cast iron skillet. Add ground turkey, onion, garlic and bell pepper and sauté until meat is no longer pink. Season with salt, pepper and paprika.
Add cubed butternut squash, stock and wine. Give it a mix so most of the butternut squash is submerged in broth. Cover and turn heat down to a medium low. Cook for about 12 minutes or until butternut squash has soften.
Remove from stovetop and top with Gruyère cheese and parsley. Bake in 400 degree oven for abut 2-3 minutes, or until cheese has melted.
Garnish with fresh parsley and serve. Enjoy!