This hearty ground turkey and butternut squash skillet is one of those weeknight dinners that checks every box—it’s cozy, wholesome, and comes together in just 30 minutes with one pan to clean. Packed with protein, tender butternut squash, and melty cheese, it’s the kind of meal that feels comforting but still light and nourishing.
A Light Comfort Meal That Feels Like Fall
Comfort food doesn’t always need to be heavy. This skillet is a great reminder that warm, cozy meals can also be fresh and nutritious. Here, lean ground turkey pairs beautifully with sweet, creamy butternut squash to make a dish that feels indulgent, but is actually well-balanced and easy on the stomach.
If you’re like me and can’t get enough of butternut squash during the colder months, this is a must-try. It’s the kind of recipe that makes your kitchen smell amazing and hits the spot without weighing you down.
Why I Love This One-Pan Wonder
There are so many reasons this skillet has become a staple in my kitchen:
- High-protein and veggie-loaded: Between the turkey and squash, you’re getting a great mix of nutrients.
- One pan, minimal cleanup: Everything cooks together in one skillet. Less mess = more downtime after dinner.
- Super flexible: Don’t have turkey? No problem. You can swap ingredients based on what you’ve got.
- Fast: Ready in under 30 minutes from start to finish.
- Perfect for leftovers: It reheats beautifully and even freezes well, which makes it a solid meal prep option.
Butternut Squash—More Than Just a Side
If you’ve only used butternut squash in soups or roasted as a side, this recipe is a great way to let it shine in the main role. I also love adding it to fall risottos, grain bowls, and even chili. Its natural sweetness balances out savory dishes beautifully, and it brings that golden, seasonal touch we all crave this time of year.
How to Make Ground Turkey Butternut Squash Skillet
Ingredients You’ll Need:
- Ground turkey
- Butternut squash (peeled and cubed)
- Onion
- Garlic
- Bell peppers
- Vegetable broth
- Gruyère cheese (or your favorite melty cheese)
- Olive oil
- Salt, pepper, and paprika
- Fresh cilantro or parsley for garnish
Step-by-Step Instructions:
- Start with the sauté:
Heat olive oil in a large cast iron skillet over medium heat. Add the ground turkey, onion, garlic, and bell peppers. Cook until the turkey is no longer pink, breaking it up with a spoon. Season with salt, pepper, and a pinch of paprika. - Add the squash:
Stir in the cubed butternut squash and pour in the vegetable broth. Mix it gently so most of the squash is in contact with the broth. - Simmer and soften:
Lower the heat to medium-low, cover the skillet, and let it cook for around 12 minutes, or until the squash is fork-tender. Don’t worry if it seems like there’s not enough liquid—squash naturally releases moisture as it cooks. - Top and bake:
Sprinkle the skillet generously with shredded Gruyère, then transfer the whole thing to a 400°F oven for about 5 minutes, just until the cheese is bubbling and golden. - Garnish and serve:
Finish with chopped fresh cilantro or parsley, and serve warm.
Meal Prep & Storage Tips
This recipe makes a great batch cook for the week. Just portion leftovers into airtight containers and store them in the fridge for up to 4 days. It also freezes well—freeze in single portions for an easy lunch or dinner later on.
To reheat, simply warm it up on the stovetop or in the microwave until heated through.
Recipe Tips & Substitutions
- Use a cast iron skillet: It helps everything cook evenly and gives a great sear to the turkey without drying it out.
- Meat swaps: Ground chicken, pork, or even beef work just as well. You can also go meatless by using tofu or a plant-based crumble.
- Swap the squash: No butternut squash? Sweet potatoes, carrots, or even regular potatoes make great alternatives.
- Cheese options: If you’re dairy-free, skip the cheese or use your favorite vegan alternative. Otherwise, feel free to try mozzarella, cheddar, or Monterey Jack instead of Gruyère.
- Herbs: Don’t skip the herbs at the end—they really brighten up the dish. Cilantro is my go-to here, but parsley or even a little fresh sage would work beautifully.
- Make it Whole30: Omit the cheese and ensure your broth is compliant. Done!
Ground Turkey and Butternut Squash
This ground turkey and butternut squash skillet is a comforting, nourishing meal that feels light and fresh. It's a 30-minute, one-pot dish that's perfect for busy weeknights!
Ingredients
- 1 lb ground turkey
- 1 butternut squash, about 3 cups cubed
- 1/2 cup vegetable broth
- 1 tbsp olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced or pressed
- 1 red bell pepper, chopped
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 3/4 cup Gruyère cheese
- Fresh cilantro and parsley for garnish
Instructions
- Heat olive oil in a cast iron skillet. Add ground turkey, diced onion, minced garlic, and chopped red bell pepper. Sauté until the meat is fully cooked and no longer pink. Season with salt, pepper, and smoked paprika.
- Add cubed butternut squash and vegetable broth. Mix to ensure most of the squash is submerged in the broth. Cover the skillet and reduce heat to medium-low. Cook for about 12 minutes, or until the squash is tender.
- Remove from heat and sprinkle with Gruyère cheese. Place the skillet in a preheated 400°F oven and bake for about 5 minutes, or until the cheese is melted.
- Garnish with fresh cilantro or parsley before serving.
Notes
- Using a cast iron skillet ensures even heat distribution, helping the dish cook uniformly without burning or drying out the meat.
- Whenever possible, choose meats that are grass-fed, organic, sustainably sourced, and humanely raised.
- Ground turkey can be replaced with ground beef, chicken, pork, or any combination. For a vegetarian or vegan version, substitute with tofu or omit the meat entirely.
- Butternut squash can be swapped for other root vegetables like sweet potatoes, carrots, regular potatoes, or yuca.
- Gruyère cheese can be replaced with another cheese of your choice or left out entirely for a dairy-free or Whole30-friendly version. Vegan cheese can also be used.
- Always finish dishes with a handful of fresh herbs—parsley and cilantro are ideal for this recipe, but sage is a great alternative.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 498Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 145mgSodium 423mgCarbohydrates 21gFiber 6gSugar 5gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How to Serve It
I love serving this skillet meal just as it is—straight from the pan to the plate. But if you want to stretch it further or serve it family-style, here are a few ideas:
- Spoon it over rice or quinoa for a heartier meal.
- Wrap it into a fall-themed burrito or taco.
- Serve alongside a crisp apple and arugula salad or roasted Brussels sprouts.
It’s the kind of meal that fits into your routine without fuss, but still feels like something special when you sit down to eat.
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