Garlic Herb Turkey with Butternut Squash Pasta
Autumn Harvest Turkey Pasta with Roasted Butternut and Fresh Herbs
Ingredients:
1 pound ground turkey
2 tablespoons olive oil, divided
4 cloves garlic, minced
1 medium butternut squash (about 2 pounds), peeled and cubed
1 medium onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon red pepper flakes (optional)
1 pound pasta (penne or rigatoni work well)
1/2 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese, plus more for serving
2 cups baby spinach
Salt and black pepper to taste
1/4 cup toasted pine nuts (optional)
Directions:
Preheat oven to 425°F (220°C).
Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat remaining olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes.
Add garlic and cook for another 30 seconds until fragrant.
Add ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5-7 minutes.
Stir in the fresh herbs, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute to release the herb flavors.
Pour in chicken broth and simmer for 2 minutes.
Add the roasted butternut squash to the skillet and gently stir to combine.
Add drained pasta to the skillet. If mixture seems dry, add reserved pasta water a little at a time.
Stir in Parmesan cheese and baby spinach, cooking just until spinach wilts.
Adjust seasoning if needed and serve hot, garnished with additional Parmesan cheese and toasted pine nuts if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 6 servings