Turkey-Butternut Squash Bake

A savory and subtly sweet oven-baked casserole featuring lean ground turkey, tender butternut squash, and vibrant bell peppers, seasoned and roasted together, served over fluffy farro.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $4.14/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• High-Protein

Tags

• one-pot
• bake
• healthy
• comfort food
• savory
• roast

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 red bell pepper (large, cored and diced)
• 1.5 pound butternut squash (peeled, seeded, and cubed)
• 1 teaspoon dried sage
• 0.5 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup vegetable broth
• 5 ounce baby spinach
• 1 cup farro (uncooked)
• 2 cup water

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground turkey and cook, breaking it apart with a spoon, until browned. Drain any excess fat and transfer the turkey to a bowl.
3. Add 1 chopped yellow onion, 2 minced garlic cloves, 1 diced red bell pepper, and 1 1/2 pounds of cubed butternut squash to the same skillet. Sauté for 8-10 minutes until vegetables begin to soften.
4. Stir in 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute more until fragrant.
5. Return the cooked ground turkey to the skillet. Stir in 1 cup of vegetable broth and 5 ounces of fresh baby spinach. Mix until spinach is wilted.
6. Place the skillet in the preheated oven and bake for 20-25 minutes, or until squash is tender and the bake is bubbly.
7. While the bake is in the oven, cook 1 cup of uncooked farro: Combine farro with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender. Drain any excess liquid.
8. Serve the Turkey-Butternut Squash Bake hot over cooked farro.

Notes

The cooked farro can be stored separately from the bake and combined when reheating to maintain texture. This dish reheats well in the microwave or oven.

Nutrition (per serving)

• Calories: 482
• Protein: 39.8 g
• Carbohydrates: 54.1 g
• Fat: 15.6 g
• Fiber: 12.7 g
• Sodium: 795 mg
• Saturated Fat: 3.7 g
• Sugar: 10.2 g
• Cholesterol: 76 mg