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
- 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
- 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!