Turkey Butternut Squash Skillet with White Beans
This Turkey Butternut Squash Skillet with creamy white beans and kale is the perfect weeknight dinner for the fall months! It's a simple recipe made in one large skillet for easy clean-up, and full of nutrition including lean protein, fiber, and healthy fats.
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ yellow onion, diced (or 1 small onion)
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 1½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (start with ½ teaspoon if using fine table salt or if your'e sensitive to salt, more to taste)
- ½ teaspoon black pepper
- 3 cups butternut squash, cubed into small pieces
- ½ cup chicken broth (more as needed)
- 3 cups kale, removed from stems and chopped (I use curly kale but lacinato kale works too)
- 1 (15 oz) can cannellini beans, drained and rinsed (or Great Northern beans)
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- squeeze fresh lemon juice
Instructions
- Heat a large skillet on medium heat to medium high heat. Add olive oil. Once olive oil is heated, add the diced onion and sauté until soft, ~3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the ground turkey, dried thyme and oregano, garlic powder, kosher salt and black pepper. Break apart the meat and cook until it's nearly done, 5-7 minutes.
- Add the cubed butternut squash and chicken broth. Bring to a boil and lower the heat to a simmer. Cover and simmer for 10-12 minutes until the squash is fork tender.
- Add the drained and rinsed white beans and kale with stems removed and chopped. Give everything a stir and let it simmer for another 3-5 minutes until the kale is softened.
- Turn off the heat and stir in the mozzarella and parmesan cheese until it's melted. Add a squeeze of lemon.
Notes
Expert Tips
- You can substitute the turkey with ground chicken or lean ground beef.
- Cube the butternut squash into small pieces to help it cook faster.
- Don't forget to drain and rinse the beans before adding them.
- Let the turkey brown for 1-2 minutes before breaking it apart. This will add more flavor.
- If it looks like it's too much liquid, simmer it for an extra few minutes uncovered to let some of the liquid evaporate.
- If it looks like it's not enough liquid, add more broth or even some water to thin it out.
- Remove the skillet from the heat before stirring in the cheese.
- You can store leftovers in an airtight container in the refrigerator for up to 3-4 days or in a freezer-safe container in the freezer for up to 3 months.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1.5cupsCalories: 470kcalCarbohydrates: 38gProtein: 37gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 1090mgFiber: 10g
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