Introduction

This Healthy Roasted Butternut Squash with Ground Turkey is a flavorful and nutritious meal perfect for any night. Roasting the squash brings out its natural sweetness, while the spiced ground turkey and Swiss chard add a savory, hearty touch. It’s a balanced dish that’s both satisfying and wholesome.

A white bowl filled with two main sections: on one side, small, soft, white pearl-like grains with a slightly glossy texture, likely cooked couscous or similar; on the other side, a mix of ground meat cooked with small golden-orange cubes of roasted butternut squash and translucent sautéed onion pieces, all topped with chopped dark green leafy herbs. The contrast between the pale grains and the colorful meat mix creates a balanced and fresh presentation. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups butternut squash, peeled and diced into 1-inch cubes
2 tbsp canola oil (divided)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (freshly grated for best flavor)
1/2 tbsp maple syrup
1/2 tsp salt (divided)
1/2 tsp black pepper (divided)
1 cup couscous
1 cup boiling water
1 1/2 tsp canola oil
3 cups Swiss chard, finely chopped (including stems)
1 1/2 cups red onion, finely minced (about 1/4-inch pieces)
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1 tsp onion powder
1 lb lean ground turkey
1 tsp lemon pepper seasoning
1 tsp paprika (smoked paprika preferred)
Juice from 1 lemon

Instructions

Step 1: Preheat the oven to 425°F (220°C). In a bowl, toss the diced butternut squash with 2 tablespoons of canola oil, ground nutmeg, ground cinnamon, maple syrup, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until well coated. Spread the squash evenly on a baking sheet lined with parchment paper, making sure the pieces do not touch. Roast for 35 minutes, then switch to broil and cook for 3 more minutes to caramelize. Remove from the oven and set aside.
Step 2: Bring 1 cup of water to a boil. Place the couscous in a heatproof bowl and pour the boiling water over it. Cover with a lid or plate and let sit undisturbed for 7 minutes. Fluff the couscous with a fork and cover to keep warm until serving.
Step 3: Heat 1 1/2 teaspoons of canola oil in a pan over medium-high heat. Add the minced red onion and cook for about 3 minutes, stirring occasionally until softened. Add the ground turkey, lemon pepper seasoning, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 3 minutes, breaking up the turkey as it cooks. Stir in the chopped Swiss chard and cook another 2 minutes until the turkey is cooked through. Remove from heat.
Step 4: To serve, plate a portion of couscous and top with the turkey and Swiss chard mixture. Arrange the roasted butternut squash around the edges or on top. Drizzle fresh lemon juice over the dish right before serving for a bright finish.

Tips & Variations

Freshly grate the nutmeg for the best flavor in the roasted squash.
You can substitute couscous with quinoa or rice if preferred.
For extra richness, stir a little olive oil or a small pat of butter into the couscous after fluffing.
Smoked paprika adds a lovely depth, but regular paprika will work as well.
Try adding a handful of toasted nuts or seeds on top for extra texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water before reheating can help keep the couscous fluffy.

How to Serve

The image shows a close-up of a white speckled bowl filled with two main layers. On one side, there is a light beige, grainy textured base that looks soft and fluffy. Next to it is a mixture layer made of small pieces of cooked ground meat, diced orange squash cubes, and bits of translucent cooked onion. This layer is garnished with chopped green herbs, adding a fresh touch of color. The food looks well-seasoned with black pepper specks visible on the top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash?

Yes, you can substitute butternut squash with other firm squashes like acorn or kabocha. Keep in mind that cooking times may vary slightly.

Is this recipe gluten-free?

The recipe as written uses couscous, which contains gluten. To make it gluten-free, substitute couscous with gluten-free grains like quinoa or millet.