High-Protein Turkey & Butternut Squash Skillet Pin Print High-Protein Turkey & Butternut Squash Skillet Serving 4 servingsPrep time 10 minutesCooking time 25 minutesCalories 370 kcal Ladies, let’s be real: when the weather turns chilly, all we want is something warm, cozy and filling for dinner. This High-Protein Turkey & Butternut Squash Skillet is exactly that. Lean ground turkey, tender, naturally sweet butternut squash, black beans and a smoky spice blend all come together in one pan in about 35 minutes. Each serving packs around 31 grams of protein and plenty of fiber, so it actually keeps you full. It’s perfect for a busy weeknight, and it makes the best meal-prep lunches, too. 🛒 Ingredients 1 tablespoon olive oil 1 lb 93% lean ground turkey 1 small yellow onion, diced 1 red bell pepper, diced 3 cups peeled butternut squash, cut into 1/2-inch cubes (about 1 lb, or one bag of pre-cut squash) 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/4 teaspoon ground cinnamon (optional, but trust us) 1/2 teaspoon salt, plus more to taste, and black pepper 1/2 cup low-sodium chicken broth 1 (15 oz) can black beans, drained and rinsed 2 cups baby spinach Juice of 1/2 lime 1/2 cup plain nonfat Greek yogurt and fresh cilantro, for serving 👩🏻‍🍳 Instructions Brown the Turkey: Heat the olive oil in a large (12-inch) skillet over medium-high heat. Add the ground turkey and cook for 5 to 6 minutes, breaking it up with a spoon, until browned and no longer pink. Transfer it to a plate. Sauté the Veggies: In the same pan, add the onion, bell pepper and butternut squash. Cook for 3 to 4 minutes, stirring often. Add the garlic, chili powder, cumin, smoked paprika, cinnamon, salt and pepper and stir for 1 minute until fragrant. Steam the Squash: Pour in the chicken broth, cover the pan and reduce the heat to medium. Cook for 10 to 12 minutes, stirring halfway through, until the squash is fork-tender. Bring It Together: Return the turkey to the pan along with the black beans and spinach. Stir and cook for 2 to 3 minutes, until the spinach wilts and everything is heated through (ground turkey should reach 165°F). Squeeze in the lime juice and season with more salt to taste. Serve: Divide into four bowls and top each with 2 tablespoons of Greek yogurt and a sprinkle of cilantro. Nutritional Information A Quick Note: The following nutritional information is an estimate for 1 serving (1/4 of the skillet) including 2 tablespoons of Greek yogurt, without rice or tortillas. Actual values can vary based on the brands you use and how you portion it. Calories: ~370 kcal Protein: ~31 g Fat: ~13 g Carbohydrates: ~33 g Fiber: ~9 g Sugar: ~6 g Tips & Swaps Save time: Grab a bag of pre-cut butternut squash. It’s the biggest time-saver in this recipe. Swap the squash: Sweet potato works perfectly here. Cut it into the same size cubes. Make it spicy: Add a pinch of cayenne or a diced chipotle pepper in adobo. Stretch it: Serve over brown rice or quinoa, or spoon it into warm corn tortillas for skillet tacos. Meal prep: Store portions in airtight containers in the fridge for up to 4 days. Reheat with a splash of water. Cozy, colorful and loaded with protein. This one’s going straight into your fall dinner rotation. Enjoy, ladies! Check out these items! SHOP NOW! SHOP NOW! SHOP NOW! SHOP NOW! SHOP NOW! SHOP NOW! Share: Facebook Pinterest Email SHOP NOW! SHOP NOW! Social Media Facebook-f Youtube Pinterest Instagram Tiktok Most Popular Get The Latest Updates Subscribe To Our Weekly Newsletter No spam, notifications only about new post, updates. Categories Related Posts