Print

Healthy Turkey Vegetable Skillet: Easy 30-Minute Fall Dinner

healthy turkey vegetable skillet - featured image
Print Recipe

A quick and easy one-pan skillet dinner featuring ground turkey, sweet potatoes, butternut squash, and spinach, all cooked in 30 minutes. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
  • 2 cups butternut squash, peeled and diced into ½-inch cubes (fresh or frozen)
  • 1 medium apple, diced (Honeycrisp or Gala)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup low-sodium chicken broth (or vegetable broth)
  • 2 cups fresh spinach (or kale, stems removed and chopped)
  • ¼ cup dried cranberries (optional)
  • ¼ cup toasted pecans, chopped (for garnish, optional)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • Shredded Parmesan cheese (for garnish, optional, omit for dairy-free)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, peel and cube the sweet potato and butternut squash, and dice the apple. Set everything aside in separate bowls.
  2. Brown the turkey: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside, leaving browned bits in the pan.
  3. Sauté the aromatics: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the vegetables: Add the diced sweet potato and butternut squash to the skillet. Stir to coat in the oil and onion mixture. Cook for 5-7 minutes, stirring occasionally, until they start to soften and get color on the edges. Add a splash of chicken broth if the pan looks dry.
  5. Add the apple and spices: Stir in the diced apple, dried sage, dried thyme, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until the apple starts to soften and the spices are fragrant.
  6. Deglaze and simmer: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes until the sweet potatoes and squash are fork-tender.
  7. Add the spinach and turkey: Uncover and stir in the fresh spinach. Cook for 1-2 minutes until wilted. Return the cooked turkey to the skillet and stir together. Add dried cranberries if using. Let everything heat through for another minute or two.
  8. Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat. Garnish with toasted pecans, fresh parsley, and a sprinkle of Parmesan cheese if desired. Serve immediately.

Notes

Use 93% lean ground turkey for best results. Cut vegetables into uniform ½-inch cubes for even cooking. Toast spices for 30 seconds before adding broth to bloom flavors. Don’t overcook spinach; add at the end and wilt quickly. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: turkey skillet, healthy dinner, fall recipe, one-pan meal, ground turkey, sweet potato, butternut squash, 30-minute meal, meal prep

Find it online: https://bakebeam.com/healthy-turkey-vegetable-skillet-easy-30-minute-fall-dinner/