A cozy butternut squash and ground turkey skillet made with white beans, sage, and thyme. Like many of my recipes, it has a good balance of protein and fiber to help keep you full and satisfied – while still being easy enough for a weeknight dinner. {Gluten-Free, Dairy-Free}
Tender butternut squash adds a subtle sweetness that pairs well with the savory ground turkey, creamy white beans, and warm fall spices. A touch of maple and Dijon brings everything together, while chopped pecans add a little crunch to each bite.
Each serving has an estimated 38 grams of protein and 10 grams of fiber, so this easy one pan meal will keep you full for hours while helping you get more protein and fiber throughout the day..
Why I Love This Recipe
Ingredients
- 1 tablespoon olive oil.
- 1 pound of lean ground turkey.
- 1 medium to large yellow onion, diced.
- 3 cups peeled and cubed butternut squash, about ½-inch cubes. Or, use pre-cut fresh or frozen butternut squash.
- 5 cloves garlic, minced.
- 1 teaspoon dried rubbed sage.
- ½ teaspoon dried thyme.
- ½ teaspoon salt, plus more to taste.
- ¼ teaspoon black pepper.
- ½ cup low-sodium chicken broth.
- 1 (15-ounce) can cannellini beans, drained and rinsed.
- 2–3 cups baby spinach.
- 1½ tablespoons Dijon mustard.
- 1 tablespoon pure maple syrup.
- 2 teaspoons apple cider vinegar.
- Chopped pecans, optional, for some added crunch and healthy fats.
- Optional: Parmesan or goat cheese for serving.
Directions
I love recipes like this for busy weeknights because they feel a little more exciting than a basic skillet dinner without adding much extra work. Using pre-cut butternut squash keeps the prep simple, and the leftovers hold up well for lunch the next day, too.
- Prep the squash, if needed. Peel the butternut squash, slice off the ends, cut it in half lengthwise, and scoop out the seeds. Cut the squash into roughly ½-inch cubes so it cooks fairly quickly and evenly. If using pre-cut or frozen squash, skip this step.
- Heat about half of the olive oil in a large skillet over medium-high heat. Add the ground turkey, season lightly with salt and pepper, and cook for about 5–6 minutes, breaking it apart, until browned. Transfer to a plate.
- Add the remaining olive oil to the skillet. Add the onion and butternut squash and cook for about 4–5 minutes, stirring occasionally.
- Add the garlic, sage, thyme, salt, and pepper. Cook for about 30 seconds.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Cover, reduce the heat to medium-low, and cook for about 7–10 minutes, or until the squash is just fork-tender.
- Return the turkey to the skillet. Add the cannellini beans and stir gently.
- Add the Dijon mustard, maple syrup, and 1 teaspoon apple cider vinegar. Stir until everything is evenly coated and cook for another 2–3 minutes, just until the beans are heated through.
- Add the baby spinach and stir for about 1 minute, or until just wilted.
- Taste and adjust with additional salt, pepper, or apple cider vinegar if needed. Sprinkle some goat cheese on each bowl, totally optional.
Store in an airtight containers for 4 days in the fridge and freeze for up to 3 months!
More Cozy Fall Meals
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Frequently Asked Questions
What Can I Use Instead of Cannellini Beans?
Great Northern beans or navy beans would both work well.
Can I Swap the Ground Turkey?
Ground chicken would be the closest substitute. Lean ground beef would also work, but the flavor will be a little richer.
Do I Need to Serve It With Anything?
Not really. It already has protein, fiber, vegetables, and carbohydrates, but you could serve it over farro, quinoa, or rice if you want a heartier meal.
Maple Sage Turkey, White Bean & Butternut Squash Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium to large yellow onion, diced
- 3 cups peeled and cubed butternut squash, about ½-inch cubes or use frozen or pre-cut
- 5 garlic cloves, minced
- 1 teaspoon dried rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup low sodium chicken broth
- 15.5 ounce can of cannellini beans, drained and rinsed
- 2-3 cups baby spinach
- 1½ tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 1/4 cup chopped pecans, to serve
- Parmesan or goat cheese, optional
Method
- Peel the butternut squash, slice off the ends, cut it in half lengthwise, and scoop out the seeds. Cut the squash into roughly ½-inch cubes so it cooks fairly quickly and evenly. If using pre-cut or frozen squash, skip this step.
- Heat about half of the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for about 5–6 minutes, breaking it apart, until browned. Transfer to a plate.
- Add the remaining olive oil to the skillet. Add the onion and butternut squash and cook for about 4–5 minutes, stirring occasionally.
- Add the garlic, sage, thyme, salt, and pepper. Cook for about 30 seconds.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Cover, reduce the heat to medium-low, and cook for about 7–10 minutes, or until the squash is just fork-tender.
- Return the turkey to the skillet. Add the cannellini beans and stir gently.
- Add the Dijon mustard, maple syrup and apple cider vinegar. Stir until everything is evenly coated and cook for another 2–3 minutes, just until the beans are heated through.
- Add the baby spinach and stir for about 1 minute, or until just wilted.
- Taste and adjust with additional salt, pepper, or apple cider vinegar if needed. Sprinkle some goat cheese on each bowl, totally optional.