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.

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

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Enjoy this colorful, nutritious skillet!

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

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

Butternut Squash Skillet with Ground Turkey

Course: Main Course
Cuisine: American
Keyword: butternut squash, ground turkey, low-carb, paleo, skillet recipe, whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Julia

Butternut squash skillet with ground turkey, rainbow chard and onions

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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

  1. 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.

  2. 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.

  3. 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.

  4. Remove the cover and continue cooking until much of the liquid has burned off. Add more coconut aminos and/or sea salt to taste.

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