Maple Sage Turkey, White Bean & Butternut Squash Skillet
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}
Servings 4 servings
Calories 465kcal
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
Instructions
- 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.
Notes
Over 20% daily value of iron, vitamn C, and vitamin A!
Nutrition
Calories: 465kcal | Carbohydrates: 31.7g | Protein: 39g | Fat: 21.8g | Sodium: 550mg | Fiber: 11g