Description
This Turkey Butternut Squash Skillet is a hearty and comforting one-pan meal featuring lean ground turkey and tender butternut squash, seasoned with smoked paprika and topped with melted Gruyère cheese. It combines sautéing and baking techniques to create a flavorful and nutritious dish that’s perfect for a quick weeknight dinner.
Ingredients
Meat and Vegetables
- 1 lb ground turkey
- 1 butternut squash, about 3 cups (cubed)
- 1 small white onion, diced
- 2 cloves garlic, minced or pressed
- 1 red bell pepper, chopped
Liquids and Fats
- 1/2 cup vegetable broth
- 1 tbsp olive oil
Seasonings and Garnishes
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 3/4 cup Gruyère cheese
- Fresh cilantro and parsley, for garnish
Instructions
- Prepare and Sauté: Heat the olive oil in a cast iron skillet over medium heat. Add the ground turkey, diced onion, minced garlic, and chopped red bell pepper. Sauté the mixture until the turkey is no longer pink, stirring occasionally. Season with salt, pepper, and smoked paprika to infuse the meat and vegetables with flavor.
- Add Butternut Squash and Broth: Incorporate the cubed butternut squash into the skillet, and pour in the vegetable broth so that most of the squash is submerged. Give everything a good stir to combine the ingredients evenly.
- Simmer Covered: Cover the skillet with a lid and reduce the heat to medium-low. Allow the mixture to cook for about 12 minutes, or until the butternut squash has softened to a tender consistency, stirring occasionally to prevent sticking.
- Top with Cheese and Bake: Remove the skillet from the stovetop. Sprinkle the Gruyère cheese evenly on top of the mixture. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for about 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish with fresh cilantro and parsley to add a burst of color and freshness before serving your delicious turkey and butternut squash skillet meal.
Notes
- Using a cast iron skillet helps conduct heat evenly and is ideal for both stovetop cooking and oven baking.
- If you don’t have Gruyère cheese, you can substitute with mozzarella or Monterey Jack for a similar melt and flavor.
- Make sure the butternut squash is cut into uniform cubes for even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- You can add additional spices like cumin or chili flakes for a spicier variation.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American