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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
Prep Time
10 mins
Cook Time
20 mins

Butternut squash skillet with ground turkey, rainbow chard and onions

Course: Main Course
Cuisine: American
Keyword: butternut squash, ground turkey, low-carb, paleo, skillet recipe, whole30
Servings: 4 servings
Author: Julia
  • 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
  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.