Easy Turkey & Butternut Squash Skillet
A warm, satisfying one-pan meal that comes together quickly—great for nights when you want something wholesome without much fuss. Ready in under half an hour and loaded with color and flavor.
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Servings: 4
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Ingredients
(1x, 2x, 3x scale options unchanged)
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1 lb ground turkey
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1 butternut squash, about 3 cups cubed
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1/2 cup vegetable broth
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1 tbsp olive oil
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1 small white onion, diced
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2 cloves garlic, minced or pressed
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1 red bell pepper, chopped
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Salt and pepper, to taste
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1 tsp smoked paprika
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3/4 cup gruyère cheese
- Fresh cilantro and parsley
- Warm the olive oil in a cast iron skillet. Add the ground turkey along with the onion, garlic, and bell pepper. Cook until the turkey loses its pink color. Season with salt, pepper, and smoked paprika.
- Stir in the butternut squash and pour in the vegetable broth. Mix so the squash pieces are mostly nestled in the liquid. Cover the skillet, reduce heat to medium-low, and cook for about 12 minutes or until the squash becomes tender.
- Take the skillet off the burner and sprinkle the gruyère over the top. Transfer to a 400°F oven for about 5 minutes, or just long enough for the cheese to melt.
- Finish with a handful of fresh cilantro or parsley before serving.
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A cast iron skillet heats evenly, which helps prevent uneven cooking and keeps the turkey from drying out.
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Choose high-quality meats when you can—organic, grass-fed, or humanely raised options are great choices.
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Feel free to change up the protein: ground beef, chicken, or a mix all work. For a plant-based version, use tofu or omit the meat entirely.
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You can swap the butternut squash for other hearty vegetables like sweet potatoes, carrots, standard potatoes, or yuca.
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Gruyère can be replaced with any cheese you prefer, or left out if avoiding dairy. Vegan cheese also works well here.
- Fresh herbs brighten up the finished dish; parsley, cilantro, or even sage make great additions.