Turkey Butternut Squash Skillet Recipe arrives as a refined weeknight dish that feels thoughtfully composed. Ground turkey gently browns against cubes of caramelized butternut squash, finishing with a bright splash of balsamic and fragrant herbs for contrast. The result is a harmonious balance of silky squash, savory meat, and warm spices — uncomplicated yet deliberate. For a complementary side, consider a creamy orzo accompaniment like this creamy orzo roasted butternut squash & spinach.
Why Make This Recipe
- Effortless Yet Elegant: One-skillet cooking reduces cleanup while delivering layered textures — crisped edges, tender squash, and a glossy sauce.
- Minimal Ingredients: Pantry-friendly staples give this dish a seasonal polish without fuss.
- Impressive Flavor: A hint of balsamic and fresh herbs elevates humble ground turkey into a nuanced, savory centerpiece.
What lifts this skillet above ordinary versions is the focus on texture contrast and finishing acids: the squash caramelizes, the turkey keeps a light bite, and a final splash of vinegar brightens the whole pan.
Ingredients
Base
- 1 lb (450 g) ground turkey — lean, room temperature for even browning.
- 1 medium butternut squash (about 2–3 lb), peeled and cut into 1/2-inch cubes — uniform pieces cook evenly.
- 1 medium yellow onion, thinly sliced.
- 3 garlic cloves, minced.
Sauce & Seasoning
- 2 tbsp olive oil.
- 1 tbsp tomato paste.
- 1/2 cup low-sodium chicken or vegetable broth, warmed.
- 1 tbsp balsamic vinegar.
- 1 tsp fresh rosemary or 1/2 tsp dried thyme, finely chopped.
- 1/2 tsp smoked paprika.
- Kosher salt and freshly ground black pepper to taste.
Topping & Finish
- 1/4 cup freshly grated Parmesan (optional) — grate finely.
- 2 tbsp fresh parsley or thyme, finely chopped.
- Pinch of red pepper flakes (optional).
How to Make Turkey Butternut Squash Skillet Recipe
- Prepare the squash: Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add butternut cubes in a single layer and cook without moving for 4–5 minutes until the undersides are golden. Stir and continue until tender and lightly caramelized, about 6–8 more minutes. Season lightly with salt. (Mini-tip: dry the squash well so it browns instead of steams.)
- Sauté aromatics: Push squash to the side, add remaining oil, and reduce heat to medium. Add onions and a pinch of salt; cook until translucent and slightly browned, about 5 minutes. Stir in garlic and cook 30–45 seconds until fragrant.
- Brown the turkey: Increase heat to medium-high. Add ground turkey, breaking it up with a spatula. Cook until no pink remains and bits begin to brown, about 6–8 minutes. Season with paprika, salt, and pepper. (Mini-tip: let the meat develop color — that Maillard crust builds depth.)
- Build the sauce: Stir in tomato paste and cook 1 minute. Deglaze with warm broth, scraping browned bits from the pan to capture concentrated flavor. Add balsamic and herbs, then fold in the caramelized squash. The sauce should thicken to a glossy coating; if too dry, add a splash more broth. (Mini-tip: taste for balance — add a touch more vinegar if it needs brightness.)
- Finish and garnish: Remove from heat, sprinkle with Parmesan and chopped herbs. Let rest for 2 minutes so flavors meld and the cheese melts into the sauce. The finished skillet should present glossy sauce, golden squash edges, and flecks of herb.
How to Serve Turkey Butternut Squash Skillet Recipe
Serve the skillet family-style on a warm platter, garnished with a scatter of finely chopped parsley and extra Parmesan for sheen. For elevated plating, spoon over creamy polenta or a bed of buttered barley, and finish with a delicate drizzle of good olive oil and a few microgreens for color and freshness.
How to Store Turkey Butternut Squash Skillet Recipe
Cool completely before storing to prevent condensation. Refrigerate in an airtight container for up to 4 days. To retain texture, reheat gently on the stovetop over low heat with a splash of broth, stirring until warmed through — this prevents the squash from drying. For longer storage, freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Tips to Make Turkey Butternut Squash Skillet Recipe
- Brown in batches: Don’t overcrowd the pan when searing squash or turkey — space creates color and flavor.
- Use warm liquid: Add warmed broth to avoid shocking the pan and to keep the sauce glossy.
- Adjust acid at the end: Balance the dish with a final splash of balsamic or lemon if it tastes flat.
- Texture contrast: Reserve a few sautéed squash pieces to crisp briefly in a separate pan and sprinkle on top for a crunch.
Variation (if any)
- Protein swap: Use ground chicken or spicy Italian turkey sausage for added richness.
- Greens: Stir in a handful of baby spinach or chopped kale at the end for color and an earthy note.
- Nuts & fruit: Finish with toasted pecans and a light scatter of pomegranate seeds for texture and brightness.
FAQs
Can I substitute sweet potato for butternut squash?
Yes. Use the same cube size and cooking approach; sweet potato may take a minute or two longer to soften. Watch for caramelization to guide doneness.
Is ground turkey too lean for this dish?
Lean turkey works well when you build flavor with browning, tomato paste, and a splash of broth. If you prefer more richness, choose 85–90% lean turkey or add a tablespoon of butter when finishing.
How long can I freeze leftovers?
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Can I make this ahead for entertaining?
Yes. Cook through step 4, cool, then refrigerate. Reheat slowly and finish with fresh herbs and Parmesan just before serving.
Conclusion
This Turkey Butternut Squash Skillet Recipe combines careful technique with restrained ingredients to produce a dish that’s both elegant and approachable. The interplay of caramelized squash, savory turkey, and a bright, herb-scented finish makes it a seasonal staple suited to weeknights and intimate gatherings alike. For another interpretation with similar layered flavors, see this detailed version at Ground Turkey Butternut Squash Skillet | Garden in the Kitchen. Share a photo and comment below — how would you make this dish your own?
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Turkey Butternut Squash Skillet
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refined weeknight dish featuring browned ground turkey and caramelized butternut squash, finished with balsamic vinegar and herbs.
Ingredients
- 1 lb (450 g) ground turkey, lean, room temperature
- 1 medium butternut squash (about 2–3 lb), peeled and cut into 1/2-inch cubes
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 cup low-sodium chicken or vegetable broth, warmed
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary or 1/2 tsp dried thyme, finely chopped
- 1/2 tsp smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan (optional), finely grated
- 2 tbsp fresh parsley or thyme, finely chopped
- Pinch of red pepper flakes (optional)
Instructions
- Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add butternut squash cubes in a single layer, cooking without moving for 4–5 minutes until golden. Stir and continue cooking until tender and lightly caramelized, about 6–8 more minutes. Season lightly with salt.
- Push the squash to the side, add remaining oil, and reduce heat to medium. Add onions with a pinch of salt, cooking until translucent and slightly browned, about 5 minutes. Stir in garlic and cook for 30–45 seconds until fragrant.
- Increase heat to medium-high. Add ground turkey, breaking it up with a spatula. Cook until no pink remains and bits begin to brown, about 6–8 minutes. Season with paprika, salt, and pepper.
- Stir in tomato paste and cook for 1 minute. Deglaze with warm broth, scraping browned bits from the pan. Add balsamic and herbs, then fold in the caramelized squash. If too dry, add a splash more broth.
- Remove from heat, sprinkle with Parmesan and chopped herbs. Let rest for 2 minutes to allow flavors to meld and cheese to melt into the sauce.
Notes
Serve family-style garnished with parsley and extra Parmesan. For elevated plating, serve over creamy polenta or buttered barley, finishing with a drizzle of good olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg