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Ground Turkey Butternut Squash Skillet with Rainbow Chard

Ground Turkey Butternut Squash Skillet with Rainbow Chard is a quick, nourishing meal ready in just about 30 minutes. This clean, filling recipe can be prepared any night of the week!

 Ground Turkey and Butternut Squash Skillet with Rainbow Chard and onions - a healthy, paleo, low-carb, whole30 recipe | TheRoastedRoot.net

Whenever I discuss cooking with friends and family, the common sentiment is there’s never enough time or energy for habitual cooking. I completely get it, and in spite of the fact I cook for a living, I run into the same issue.

Which is why 98% of my meals are prepared in less than 30 minutes in a skillet. Easy, clean, fresh and flavorful, there’s just nothing better than a nourishing and satisfying meal that happens to be quick and easy to throw together at any moment’s notice.

Sure, I have plenty of kitchen tools and appliances, but I’d be perfectly content with 1 cutting board, 1 knife, and 1 cast iron skillet for the rest of forever.

This ground turkey butternut squash skillet only requires a few basic ingredients and hits all your essential macros – high in protein, moderate in complex carbs and fiber, and moderate in fat, you’re looking at a marvelous carb-conscious dinner.

Ground Turkey Butternut Squash Skillet with rainbow chard and onions - an easy healthy dinner recipe that is paleo and whole30

Bonus points: there are plenty of ways you can change up this meal using different produce, meat, and/or flavors. For instance…

Recipe Adaptations:

  • Substitute sweet potato, acorn squash, pumpkin, or kabocha squash for the butternut squash
  • Swap grass-fed ground beef or chicken for the turkey
  • Use kale or spinach instead of rainbow chard
  • For low-FODMAP, omit the onion and replace with 1 tablespoon of grated ginger
  • Are you a garlic lover? Add 3 to 4 cloves minced garlic
  • Looking for an Asian flair? Add some homemade Paleo Teriyaki Sauce!
  • Serve with white, brown, or wild rice if you’re in need of more carbohydrate.

Whip up this ground turkey butternut squash skillet after work, or prepare it ahead of time for a meal prep situation! Double or triple it if you have a big family, and/or if you’re batch cooking for work for many days!

 Ground Turkey Butternut Squash Skillet with Rainbow Chard and onions is a quick and easy healthy dinner recipe | TheRoastedRoot.net

More Healthy Skillet Recipes:

Enjoy this colorful, nutritious skillet!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Ground Turkey Butternut Squash Skillet, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Ground Turkey and Butternut Squash Skillet with Rainbow Chard and onions - a healthy, paleo, low-carb, whole30 recipe | TheRoastedRoot.net
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4.30 from 34 votes

Butternut Squash Skillet with Ground Turkey

Butternut squash skillet with ground turkey, rainbow chard and onions
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 servings
Calories: 315kcal
Author: Julia

Ingredients

  • 2 Tbsp avocado oil
  • 3 cups butternut squash peeled and chopped
  • 1/2 red onion sliced
  • 1 1.5-inch nub ginger, peeled and grated
  • 1 lb ground turkey
  • 1 tsp ground paprika omit for AIP
  • 3 to 4 Tbsp coconut aminos
  • 1/2 tsp sea salt to taste
  • 2 large leaves rainbow chard chopped

Instructions

  • Heat the avocado oil in a large cast iron skillet (or stainless steel) over medium heat. Add the butternut squash and red onion. Cover, and cook 2 to 3 minutes, until veggies begin to soften.
  • Scoot the butternut squash and onion off to one side of the skillet and place the raw ground turkey on the surface of the skillet (leave the turkey in one hunk). Sprinkle with paprika and add the ground ginger.  Cook 2 to 3 minutes, until the turkey is seared. Carefully flip the turkey and sear on the other side another 2 minutes. Use a spatula to break up the turkey meat and stir it into the rest of the skillet.
  • Add the coconut aminos and chopped rainbow chard. Stir everything well and cover the skillet. Cook until the ground turkey is cooked through and vegetables reach desired done-ness, about 4 to 5 minutes.
  • Remove the cover and continue cooking until much of the liquid has burned off. Add more coconut aminos and/or sea salt to taste.

Nutrition

Serving: 1of 4 | Calories: 315kcal | Carbohydrates: 23g | Protein: 26g | Fat: 15g | Fiber: 6g | Sugar: 6g
Ground Turkey Butternut Squash Skillet with rainbow chard and onions - an easy healthy dinner recipe that is paleo and whole30
Recipe Rating




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Mel

Saturday 17th of February 2024

So delicious! Made it how the recipe reads just added a tiny little cinnamon at the end like 1/4 tsp n wow so very good

Julia

Wednesday 21st of February 2024

Ooh, I love the idea of adding a little bit of cinnamon. So genius! Thank you for sharing, Mel! xo

Usnea Rulez

Monday 14th of November 2022

This is a great dish! I made this just like the recipe states, but topped w fresh cilantro leaves and a squeeze of lime. Thank you!

Julia

Tuesday 15th of November 2022

I'm so happy you enjoy it! Love the idea of adding cilantro and lime! :)

Mattie

Monday 15th of August 2022

I just made this because I needed a recipe to use up the butternut squash. It was so good and healthy tasting! We had arugula on hand so that is what I used. I also didn’t have coconut aminos, but I did have soy sauce. Delicious!

Julia

Monday 15th of August 2022

I'm so thrilled you enjoy it, Mattie! Thanks so much for swinging back around to share your experience! xoxo :)

Amy in NYC

Sunday 10th of January 2021

So delicious! I just made a couple of changes. Since I didn't have Avocado Oil, I used EVOO. Also, did not have coconut aminos but it gave me the idea to sprinkle a little shredded coconut (about 1/4 c) throughout which went really well with the butternut squash and Swiss Chard! Finally, I've used a lot of paprika lately so instead, I used ground dried sage on top of the turkey and it was fantastic. Added a bit of chicken stock at the end to add a little moisture to the dish. Thank you for this and so many of your other great recipes I'm checking out now!

Julia

Thursday 14th of January 2021

Oooh, sounds amazing! Thanks for letting me know, Amy! I'm so happy you like the recipe xoxoxo

Tonya

Monday 30th of November 2020

So delicious! Do you think this will freeze well?

Julia

Monday 30th of November 2020

Hi Tonya!

In my experience, leaner meats without a sauce don't tend to freeze well...same for vegetables without a hearty sauce. I haven't tried it, but I'd say unless you add tomato sauce or some sort of thick cream sauce to it, it may not reheat well. I could be completely wrong though!

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