Creamy Pumpkin Turkey Skillet with White Beans, Easy
Next time you only have 30 minutes to make dinner and have a can of pumpkin in your pantry, you have to try this Pumpkin Turkey Skillet with White Beans! It's an easy healthy dinner with ground turkey, pureed pumpkin, and white beans with cheese and Greek yogurt added at the end to make it extra creamy! Serve it on it's own or over pasta or rice. 😊
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon cinnamon
- ¾ teaspoon coarse kosher salt (more to taste, start with ½ teaspoon if using fine table salt)
- ¼ teaspoon black pepper
- 1 (15 oz) can pumpkin puree
- ½ cup chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3 cups spinach
- ½ cup Greek yogurt
- ½ cup shredded mozzarella cheese
- squeeze lemon (optional)
Instructions
- Heat a large skillet on medium heat. Add olive oil. Once olive oil is heated, add the diced onion and sautee until soft, ~3-4 minutes. Add the garlic until fragrant, about 30 seconds.
- Add the ground turkey, fresh rosemary & thyme, kosher salt and black pepper and cinnamon. Break apart the meat and cook until it's nearly done, 5-7 minutes.
- Add the chicken broth and can of pumpkin puree. Bring to a boil and lower the heat to a simmer. Simmer 3-4 minutes.
- To the skillet, add the white beans and spinach and cook another 2-3 minutes.
- Turn off the heat and stir in the Greek yogurt and mozzarella cheese until the cheese is melted. Add a squeeze of lemon on top (optional).
Notes
Expert Tips
- Heat the oil in the pan before adding the onions.
- Season the turkey right after adding it to the pan.
- Break apart the meat right after adding it to the pan and then avoid stirring too frequently. This will help the ground turkey mixture to brown a bit on the bottom of the pan and create more flavor.
- Don't forget to drain and rinse your beans!
- If you don't have fresh herbs, substitute with 1 teaspoon of each dried rosemary and dried thyme.
- If you can't be bothered to chop an onion and garlic, use 1 teaspoon onion powder and 1 teaspoon garlic powder. It won't have quite as much flavor but it totally works!
- Refrigerator - store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Nutrition
Serving: 1.5 cupsCalories: 400kcalCarbohydrates: 30gProtein: 34gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 670mgFiber: 10gSugar: 5g
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