Healthy Roasted Butternut Squash with Ground Turkey

Fall cooking has always made me happy. There’s something about turning on the oven when the weather gets cooler that feels like a warm hug. But I don’t want to spend hours in the kitchen making complicated meals when my kids have soccer practice and homework to finish.

That’s why one-pan dinners are my go-to during busy weeknights. I can throw everything on a sheet pan, slide it in the oven, and have dinner ready in under an hour. I prep the butternut squash while the turkey browns on the stove. No extra pots to scrub later.

Want something healthy but filling? This recipe has you covered. Looking for meal prep ideas? Same dish works great. Honestly, I make this at least twice a month because it checks all the boxes for my family.

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What Kind of Butternut Squash Should I Use?

You’ll want to look for a butternut squash that feels heavy for its size and has a smooth, tan-colored skin without any soft spots or bruises. The neck of the squash should be long and thick, as that’s where you’ll get the most usable flesh with fewer seeds. If you’re short on time, many grocery stores sell pre-cut butternut squash cubes in the produce section, which can be a real time-saver. Just make sure the pre-cut pieces look fresh and aren’t sitting in excess liquid, which can make them soggy when roasted.

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Options for Substitutions

This recipe is pretty adaptable, so here are some easy swaps you can make:

• Butternut squash: If butternut squash isn’t available, try sweet potato, acorn squash, or even regular carrots cut into similar-sized cubes. The cooking time should stay about the same.
• Ground turkey: Ground chicken, lean ground beef, or even ground lamb work well here. You could also use crumbled firm tofu or lentils for a vegetarian option – just adjust the cooking time accordingly.
• Couscous: Quinoa, rice, or bulgur wheat make great substitutes. Just follow the package directions for cooking times and liquid ratios, as they’ll differ from couscous.
• Swiss chard: Spinach, kale, or collard greens work perfectly. If using kale or collards, you might want to cook them a minute or two longer to soften them up.
• Canola oil: Olive oil, vegetable oil, or avocado oil all work fine for roasting the squash.
• Maple syrup: Honey, agave, or even brown sugar (use about half the amount) can replace the maple syrup if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting butternut squash is cutting the cubes too large, which leads to uneven cooking where some pieces are mushy while others remain hard – aim for uniform ½-inch cubes for the best results.

Don’t overcrowd your pan when roasting the squash, as this creates steam instead of the caramelization you want, so use a large baking sheet and spread everything in a single layer.

When cooking the ground turkey, resist the urge to constantly stir it around – let it brown properly in the pan for 3-4 minutes before breaking it up, which gives you better flavor and texture.

Finally, add the Swiss chard at the very end of cooking since it wilts quickly, and be sure to squeeze out any excess moisture from the chopped chard beforehand to prevent your dish from becoming watery.

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What to Serve With Roasted Butternut Squash with Ground Turkey?

This hearty dish is pretty complete on its own, but I love serving it with some warm naan bread or pita for scooping up all those good flavors. A simple cucumber yogurt sauce or tzatziki on the side adds a cool, creamy contrast to the warm spices and sweet butternut squash. If you want to bulk it up even more, try adding a side of roasted Brussels sprouts or a mixed greens salad with a light vinaigrette. The couscous in the dish already gives you that satisfying grain element, so you really just need something fresh and light to round out the meal.

Storage Instructions

Refrigerate: This roasted butternut squash and turkey dish keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those spices have more time to meld together. It’s perfect for meal prep since you can portion it out into containers for easy grab-and-go lunches.

Freeze: You can definitely freeze this for up to 3 months in freezer-safe containers or bags. Just make sure it’s completely cooled first, and leave a little room at the top of the container since it’ll expand when frozen. I like to freeze it in individual portions so I can thaw just what I need.

Warm Up: To enjoy your leftovers, just heat them up in the microwave for 2-3 minutes, stirring halfway through. You can also warm it on the stovetop over medium heat with a splash of water or broth if it seems a bit dry. The couscous might absorb some moisture over time, but it still tastes great!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 75-90 g
• Fat: 40-50 g
• Carbohydrates: 170-190 g

Ingredients

For the roasted 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

For the couscous:

• 1 cup couscous
• 1 cup boiling water

For the turkey and greens:

• 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

To finish:

• Juice from 1 lemon

Step 1: Roast the 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

Preheat the oven to 425°F (220°C).

In a bowl, toss the diced and peeled butternut squash with canola oil, ground nutmeg, ground cinnamon, maple syrup, salt, and black pepper.

Make sure the squash is well coated.

Spread the squash cubes out on a baking sheet lined with parchment paper, arranging them so the cubes do not touch each other.

Roast in the oven for 35 minutes, then switch to broil and cook for an additional 3 minutes to caramelize.

Remove from the oven and set the roasted squash aside.

Step 2: Prepare the Couscous

• 1 cup couscous
• 1 cup boiling water

Bring 1 cup of water to a boil in a small pot.

Place the couscous in a bowl and pour the boiling water over it.

Cover the bowl with a plate or lid and let sit undisturbed for 7 minutes.

After resting, fluff the couscous with a fork and cover until ready to serve.

I like to add just a touch of olive oil or a sprinkle of salt to the couscous for extra flavor, but that’s optional!

Step 3: Cook the Turkey and 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

Heat the remaining canola oil (1 1/2 teaspoons) in a pan over medium-high heat.

Add the minced red onion and cook for 3 minutes, stirring occasionally until softened.

Add the ground turkey, lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and black pepper to the pan.

Stir well and cook for 3 minutes, breaking up the turkey as it cooks.

Then, add the finely chopped Swiss chard, stir, and cook for another 2 minutes or until the turkey is cooked through.

Remove from heat and set the turkey mixture aside.

Step 4: Assemble and Serve

• couscous (from Step 2)
• ground turkey mixture (from Step 3)
• roasted butternut squash (from Step 1)
• juice from 1 lemon

To complete the dish, assemble each plate with a portion of couscous (from Step 2), top with the turkey and chard mixture (from Step 3), and add roasted butternut squash (from Step 1) around the edges or on top.

Drizzle the juice from one lemon over everything right before serving for a vibrant finish.

For a more authentic flavor, I like to squeeze the lemon juice right at the table so everyone can enjoy that fresh citrus aroma.

Healthy Roasted Butternut Squash with Ground Turkey

Delicious Healthy Roasted Butternut Squash with Ground Turkey recipe with step-by-step instructions.

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Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 1425 kcal

Ingredients

  

For the roasted 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

For the couscous:

• 1 cup couscous
• 1 cup boiling water

For the turkey and greens:

• 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

To finish:

• juice from 1 lemon

Instructions

 

• Preheat the oven to 425°F (220°C). In a bowl, toss the diced and peeled butternut squash with canola oil, ground nutmeg, ground cinnamon, maple syrup, salt, and black pepper. Make sure the squash is well coated. Spread the squash cubes out on a baking sheet lined with parchment paper, arranging them so the cubes do not touch each other. Roast in the oven for 35 minutes, then switch to broil and cook for an additional 3 minutes to caramelize. Remove from the oven and set the roasted squash aside.
• Bring 1 cup of water to a boil in a small pot. Place the couscous in a bowl and pour the boiling water over it. Cover the bowl with a plate or lid and let sit undisturbed for 7 minutes. After resting, fluff the couscous with a fork and cover until ready to serve. I like to add just a touch of olive oil or a sprinkle of salt to the couscous for extra flavor, but that's optional!
• Heat the remaining canola oil (1 1/2 teaspoons) in a pan over medium-high heat. Add the minced red onion and cook for 3 minutes, stirring occasionally until softened. Add the ground turkey, lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and black pepper to the pan. Stir well and cook for 3 minutes, breaking up the turkey as it cooks. Then, add the finely chopped Swiss chard, stir, and cook for another 2 minutes or until the turkey is cooked through. Remove from heat and set the turkey mixture aside.
• To complete the dish, assemble each plate with a portion of couscous (from Step 2), top with the turkey and chard mixture (from Step 3), and add roasted butternut squash (from Step 1) around the edges or on top. Drizzle the juice from one lemon over everything right before serving for a vibrant finish. For a more authentic flavor, I like to squeeze the lemon juice right at the table so everyone can enjoy that fresh citrus aroma.