Description
A hearty, one-pan dish combining ground turkey, butternut squash, and rainbow chard for a protein-packed, colorful, and comforting meal that’s perfect for fall and easy weeknight dinners.
Ingredients
1 tablespoon avocado oil (or olive oil)
1 pound ground turkey
1 small yellow onion, diced
1 tablespoon minced garlic
1 medium butternut squash, peeled and cubed (about 3–4 cups)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt (plus more to taste)
1/4 teaspoon black pepper
1 bunch rainbow chard, chopped (stems and leaves separated)
1 tablespoon lemon juice
2 tablespoons water (optional, for steam)
Instructions
- Heat avocado oil in a large skillet over medium heat.
- Add diced onion and cook for 2–3 minutes until softened.
- Stir in garlic and ground turkey. Cook for 5–6 minutes, breaking up the meat, until browned and fully cooked.
- Add cubed butternut squash, cumin, cinnamon, salt, and pepper. Stir well to coat squash with spices.
- Cover and cook for 10–12 minutes, stirring occasionally. Add a splash of water if squash needs help softening.
- Once squash is fork-tender, stir in chopped chard stems and cook for 2–3 minutes.
- Add chard leaves and lemon juice. Stir and cook for 1–2 minutes until greens are wilted.
- Taste and adjust seasonings as needed. Serve warm.
Notes
Swap ground turkey with ground chicken or beef as desired.
Add red pepper flakes or chopped jalapeño for heat.
Use kale or spinach instead of chard if needed.
Top with toasted pumpkin seeds or chopped nuts for crunch.
Serve over quinoa or cauliflower rice for a more filling meal.
Leftovers store well in the fridge for up to 4 days or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
