Healthy Roasted Butternut Squash with Ground Turkey Recipe
A healthy and flavorful recipe featuring roasted butternut squash paired with savory ground turkey and Swiss chard, served over fluffy couscous. This dish is perfect for a nutritious, balanced meal with a delightful blend of warm spices and fresh lemon juice for brightness.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Roasted Squash
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated for best flavor)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups butternut squash (peeled and diced into 1-inch cubes)
- 2 tbsp canola oil
- 1/2 tbsp maple syrup (Coombs Family Farms Grade A recommended)
Couscous
- 1 cup couscous
- 1 cup boiling water
Turkey and Greens
- 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 smoked paprika
To Finish
- Juice from 1 lemon
Instructions
- Roast the Butternut Squash – Preheat the oven to 425°F (220°C). In a bowl, toss the peeled and diced butternut squash with canola oil, ground nutmeg, ground cinnamon, maple syrup, salt, and black pepper until well coated. Spread the squash cubes evenly on a lined baking sheet, ensuring they don’t touch. Roast for 35 minutes, then switch the oven to broil and cook for an additional 3 minutes to caramelize the squash. Remove and set aside.
- Prepare the Couscous – Bring 1 cup of water to a boil. Place couscous in a heatproof bowl and pour the boiling water over it. Cover with a plate or lid and let it sit undisturbed for 7 minutes. Fluff the couscous with a fork and cover until ready to serve. Optionally, add a bit of olive oil or salt for extra flavor.
- Cook the Turkey and Vegetables – Heat 1 1/2 teaspoons canola oil in a pan over medium-high heat. Add the minced red onion and cook for 3 minutes until softened. Add the ground turkey along with lemon pepper seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir and cook for 3 minutes, breaking up the turkey as it cooks. Add the finely chopped Swiss chard, stir to combine, and cook for an additional 2 minutes until the turkey is fully cooked and the chard is tender. Remove from heat.
- Assemble and Serve – Plate a portion of couscous, top with the turkey and chard mixture, and arrange the roasted butternut squash either around the edges or on top. Drizzle the juice of one lemon over everything just before serving for a fresh, vibrant finish. For best flavor, squeeze the lemon juice at the table to enjoy the aroma.
Notes
- Use lean ground turkey to reduce grease and keep the dish light.
- Freshly grated nutmeg enhances the flavor more than pre-ground.
- Caramelizing the squash under the broiler adds a wonderful depth of flavor.
- Optional additives to couscous like olive oil or salt can enhance taste without overpowering the dish.
- Adjust spices such as paprika or lemon pepper according to your preference for heat and smokiness.
Keywords: roasted butternut squash, ground turkey, healthy dinner, baked squash, couscous, Swiss chard, lean protein, autumn recipe
