As the air turns crisp and the days grow shorter, this hearty skillet meal brings the warmth of fall right to your table. Sweet roasted butternut squash and caramelized Brussels sprouts meet savory ground turkey and a hint of spice for a satisfying, nutrient-packed dinner that feels like comfort food, but still keeps things clean and balanced. Perfect for meal prep or a cozy weeknight in.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- ½ cup onion, diced
- 1 tsp garlic, minced
- ½ cup red bell pepper, diced
- 1 lb ground turkey
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, quartered
- 1 large tomato, pureed and deseeded
- ½ cup beef broth
- ½ tsp ground black pepper
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes
Directions
- Heat 2 tablespoons of olive oil in a cast-iron skillet or large pan over medium heat. Add the onion and garlic and cook for 3–5 minutes, stirring occasionally, until fragrant and lightly caramelized.
- Stir in the diced red bell pepper and cook for another 3 minutes, until slightly softened.
- Add the ground turkey to the skillet. Use a wooden spoon to break it into small pieces as it cooks. Cook for about 6 minutes, stirring occasionally, until the turkey is browned.
- Add the diced butternut squash, quartered Brussels sprouts, pureed tomato, and beef broth. Stir well to combine.
- Season with black pepper, Italian seasoning, and red pepper flakes. Cover the skillet and cook for 6–8 minutes, stirring occasionally, until the butternut squash is tender and the flavors have melded.
- Once everything is cooked through, divide the mixture evenly into four bowls or glass containers for easy meal prep.
