This roasted butternut squash with ground turkey combines sweet, caramelized squash cubes with savory seasoned meat for a complete one-pan dinner. The natural sweetness of the squash balances perfectly with herbs and spices, creating a hearty meal that’s both comforting and nutritious. I love making this roasted butternut squash with ground turkey on busy weeknights when I want something healthy but don’t want to stand over the stove.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
For the Butternut Squash
| Ingredient | Amount |
|---|---|
| Butternut squash, peeled and cubed | 3 pounds (about 1 medium squash) |
| Olive oil | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
For the Ground Turkey
| Ingredient | Amount |
|---|---|
| Ground turkey (93% lean) | 1 pound |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Dried thyme | 1 teaspoon |
| Dried rosemary | ½ teaspoon |
| Paprika | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Chicken broth | ¼ cup |
For Finishing
| Ingredient | Amount |
|---|---|
| Fresh parsley, chopped | ¼ cup |
| Parmesan cheese, grated (optional) | ¼ cup |
Step-by-Step Instructions
Phase 1: Prepare and Start Roasting (15 minutes)
Step 1: Preheat your oven to 425°F and position a rack in the center. This high temperature is crucial because it caramelizes the squash’s natural sugars, creating those delicious browned edges.
Step 2: Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Peel off the tough skin using a vegetable peeler. Cut the squash into 1-inch cubes—keeping them uniform ensures even cooking.
Step 3: Spread the squash cubes on a large rimmed baking sheet lined with parchment paper. Don’t crowd them—they need space for air circulation to roast properly instead of steaming.
Step 4: Drizzle the 3 tablespoons olive oil over the squash and add 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Toss everything with your hands to coat evenly. The oil helps the spices stick and promotes browning.
Step 5: Spread the squash in a single layer and slide the pan into the oven. Set your timer for 25 minutes. You’ll stir them halfway through for even caramelization.
Phase 2: Cook the Ground Turkey (12 minutes)
Step 6: While the squash roasts, heat a large skillet over medium-high heat. Once hot, add the 1 pound ground turkey. Break it up with a wooden spoon into small crumbles.
Step 7: Cook the turkey for 5-6 minutes, stirring occasionally, until it’s no longer pink. You’ll see some golden-brown bits forming on the bottom of the pan—that’s flavor developing. Don’t drain the turkey; those juices add taste.
Step 8: Push the turkey to the edges of the pan and add your diced onion to the center. Cook for 3 minutes until the onion turns translucent. This technique lets the onion soften without making the turkey rubbery.
Step 9: Add the 3 minced garlic cloves and stir everything together. Cook for 30 seconds until you smell that amazing garlic aroma. Be careful not to burn it—garlic turns bitter when overcooked.
Step 10: Sprinkle in the 1 teaspoon thyme, ½ teaspoon rosemary, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well for 30 seconds to toast the spices and release their oils.
Step 11: Pour in the ¼ cup chicken broth and scrape up any browned bits from the bottom of the pan with your spoon. These bits are pure flavor. Let the mixture simmer for 2 minutes until slightly reduced. Turn off the heat.
Phase 3: Combine and Finish Roasting (15 minutes)
Step 12: After 25 minutes, pull the squash from the oven and give it a stir. The pieces should have golden-brown edges on the bottom. If they’re still pale, roast for 5 more minutes.
Step 13: Add the cooked ground turkey mixture directly to the baking sheet with the squash. Use your spoon to distribute the meat evenly among the squash cubes. The juices from the turkey will coat everything beautifully.
Step 14: Return the pan to the oven for a final 10 minutes. This lets the flavors meld and ensures everything is piping hot throughout.
Step 15: Remove from the oven and immediately sprinkle with fresh chopped parsley. The herbs brighten up the rich, savory flavors.
Phase 4: Serve (3 minutes)
Step 16: Transfer to a serving platter or divide among four plates. If you’re using Parmesan, sprinkle 1 tablespoon over each serving while everything is still hot—the cheese will melt slightly into the squash.
Step 17: Taste and adjust seasoning if needed. Sometimes I add an extra pinch of salt or a squeeze of lemon juice for brightness.
Step 18: Serve immediately while hot. The squash should be fork-tender with caramelized edges, and the turkey should be moist and flavorful.
Chef’s Notes
Squash Selection: Choose a squash that feels heavy for its size with unblemished tan skin. The darker orange the flesh, the sweeter and more flavorful your finished dish will be.
Temperature Matters: Don’t reduce the oven temperature thinking it’ll prevent burning. That 425°F heat is what creates the caramelized exterior on your roasted butternut squash with ground turkey while keeping the inside tender.
Turkey Alternatives: I sometimes use ground chicken or even ground pork for different flavor profiles. The cooking times remain the same.
Make It Spicy: Add ¼ teaspoon red pepper flakes with the other spices if you want some heat. It pairs wonderfully with the natural sweetness of the squash.
Nutrition Information (Per Serving)
- Calories: 345
- Protein: 28g
- Carbohydrates: 32g
- Fat: 12g
- Fiber: 5g
- Sugar: 6g
Delicious Variations
Mediterranean Style: Swap the thyme and rosemary for 1 teaspoon oregano and ½ teaspoon cumin. Add ½ cup crumbled feta and ¼ cup chopped Kalamata olives in the last 5 minutes of cooking. If you love Mediterranean flavors, try my Mediterranean honey roasted butternut squash for a sweeter take.
Harvest Bowl: Add 1 cup cooked quinoa and ½ cup dried cranberries when combining the turkey with the squash. Drizzle with balsamic glaze before serving.
Tex-Mex Version: Replace the herbs with 1 tablespoon taco seasoning. Top with shredded cheddar, diced avocado, and a dollop of sour cream.
Simple Roasted Base: Sometimes I just want plain roasted squash as a side dish. Check out my baked butternut squash recipe for a basic version you can customize endlessly.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen overnight as the spices have more time to penetrate the squash and turkey.
Freezer: This freezes beautifully for up to 3 months. Portion into individual containers for easy grab-and-go meals. Let it cool completely before freezing to prevent ice crystals.
Reheating: Microwave individual portions for 2-3 minutes, stirring halfway through. For oven reheating, cover with foil and warm at 350°F for 15-20 minutes. Add a splash of broth if it seems dry.
Meal Prep Tip: I often double this recipe on Sundays and use it for quick lunches all week. Just reheat and serve over fresh greens or with a fried egg on top.
Troubleshooting Common Issues
Problem 1: Squash is mushy instead of caramelized Solution: You probably crowded the pan or used too low a temperature. Use two baking sheets if needed, and make sure your oven is fully preheated to 425°F before adding the squash.
Problem 2: Ground turkey is dry and crumbly Solution: You either overcooked it or used extra-lean turkey (99% lean). Stick with 93% lean for moisture, and remove from heat as soon as no pink remains. The chicken broth also helps keep it juicy.
Problem 3: Bottom layer burned while top stayed pale Solution: Your oven rack was positioned too low, putting the squash too close to the heat source. Always use the center rack position for even roasting.
Problem 4: Squash pieces are uneven—some mushy, some hard Solution: Your cubes weren’t uniform in size. Take an extra minute during prep to cut them all to 1-inch pieces. Larger chunks need more time, smaller ones will overcook.
Problem 5: Dish lacks flavor depth Solution: You rushed the browning steps. Let the turkey and squash develop those golden-brown surfaces—that’s where the flavor comes from. Also, taste and adjust seasoning at the end. Sometimes an extra pinch of salt makes all the difference.
Equipment Essentials
- Large rimmed baking sheet (18×13 inches)
- Parchment paper or silicone baking mat
- Sharp chef’s knife for cubing squash
- Sturdy vegetable peeler
- Large skillet (12-inch) for the turkey
- Wooden spoon or silicone spatula
- Cutting board
- Measuring spoons and cups
Shopping List by Store Section
Produce:
- 1 medium butternut squash (3 pounds)
- 1 yellow onion
- 1 head garlic
- 1 bunch fresh parsley
Meat:
- 1 pound ground turkey (93% lean)
Pantry:
- Olive oil
- Dried thyme
- Dried rosemary
- Paprika
- Garlic powder
- Black pepper
- Salt
Dairy (Optional):
- Parmesan cheese
Canned Goods:
- Chicken broth (small carton)
5 Success Secrets
1. Peel Like a Pro: Use a Y-shaped vegetable peeler instead of a regular peeler on butternut squash. It removes the tough skin faster and with less waste. Start from the top and work in downward strokes.
2. Stir Strategically: Only stir the squash once during roasting—at the 12-13 minute mark. Constant stirring prevents browning. Leave it alone otherwise and let the heat work its magic on those edges.
3. Don’t Skip the Garlic Powder: Even though we’re using fresh garlic in the turkey, the garlic powder on the squash creates a different flavor layer that doesn’t compete. It’s subtle but essential for depth.
4. Let Turkey Rest: After cooking the turkey mixture, let it sit for 2 minutes before adding to the squash. This lets the juices redistribute and keeps everything moist when you combine ingredients.
5. Serve with Texture: This dish needs something crunchy to contrast the soft squash and turkey. I always serve it with toasted pepitas, crushed almonds, or even crispy chickpeas scattered on top.
This roasted butternut squash with ground turkey has become my go-to weeknight dinner when I want something hearty but healthy. The prep is straightforward, and once everything’s in the oven, you can walk away and let the heat do its job. Serve it as is for a complete meal, or spoon it over rice or quinoa to stretch it further. Either way, those caramelized squash edges and savory turkey make this a recipe you’ll come back to again and again.
